This colorful stir fry is like sunshine on a cloudy day.

Isn’t it interesting how the best combinations often come from the unexpected? Like taking what is in the fridge and making something from what may feel like nothing. I love that – it’s such a sense of accomplishment!

But believe me, it took a while to get to the point  of not needing a recipe. Many years of forced winging it, led to experimenting without expectation. I had no idea that letting go of perfect or just right, of following the “rules” would be so freeing!

Mixing different combinations of multiple veggies is one of my favorite ways to cook vegetables. It is so colorful and fun. I encourage you to play, get creative and explore your own combinations. With this particular combination, I had a one yellow pepper, two book choy and half a fennel bulb. Just enough for a stir fry 🙂

Toss in some fresh minced garlic, grated tumeric root or chopped tarragon, and WOW what a delicious dish.

Bok Choy Stir Fry

1 organic yellow pepper
2-3  bok choy
1 fennel bulb
1-2 tablespoons red palm or coconut oil
Coarse sea salt
Fresh chopped tarragon or basil

Slice pepper in half, remove seeds and chop into chunks. Slice bok choy into strips. Chop fennel. Add oil to pan and heat over medium high heat. Add veggies and stir fry until tender, stirring occasionally. Season as you like it, adding fresh herbs once cooked.

Serves 2