The main green in this stir fry is the Chinese Bok Choy [Wikipage].

Ingredients:

• Spaghetti Squash
• Bok Choy (chopped)
• Zucchini Blossoms (chopped)
• Carrots (chopped)
• Scallions/ Spring Onions (diced)
• Garlic (diced)
• Salt and Seasoning to taste.
• Olive Oil
• Soy Sauce

What you’ll need:

• Wok or Big Saute pan
• Chopping board
• Peeler

What I did:

Cooked my spaghetti squash (How ) and set aside. In a heated wok I added Olive oil and  garlic, sauteed for a few minutes and then added the spring onions and carrots while stirring on low heat. The Bok choy was added followed by the spaghetti squash to the pan and stirred for  a few more minutes before the zucchini blossoms were added in last. Seasoning, soy sauce and salt were added to taste.

Taste:

Crunch from the carrot and Bok Choy stem was  good for the  soft squash and other vegetables. Overall, it was a simple light dinner enjoyed with a side of protein 🙂

Until next time