Vegie Stirfry with Ginger & Orange

-3 heads bok choy, rinsed and thinly sliced diagonally
-1/2 cup broccoli florets without stems
-0.5 cup julienned carrots
-1/2 cob of corn kernels
-1 orange, peeled & sliced into eighths
-2 cloves minced garlic
-1 Tbspn grated ginger
-Combined: -1 Tbspn sesame seeds, 2 tsp Oyster Sauce, 1 Tbspn Soy Sauce, 2 tsp Agave Nectar

You could add any stir-fry meat with the veg. I like to throw some skinless chicken on top at the end, as I prefer to buy chicken maryland as its cheaper than breasts and a lot less hassle to roast the maryland while the stirfry is going than remove fat from chicken breasts or thighs.

-Throw all veg into a wok (like) pan over high heat.
-Cook, stirring, for 2-3 mins then add garlic and cook until leaves turn bright green & start to wilt.
-Add stir-fry sauce and stir-fry over high heat for 2 mins.
-Toss through the orange pieces well, smashing up a few so that the juice is distributed throughout.
-Serve immediately with brown rice or grain of choice

Serving Size: Serves 2

Number of Servings: 1

Recipe submitted by SparkPeople user CREATIVEMUM.