Quick, Delicious Asian Stir-Fry

I recently added a few dishes to my repertoire that are low-carb - that just focus on vegetables and protein.  This is one of them.  It's quick, easy and incredibly tasty.

Enjoy!

Ingredients:

Vegi & Protein
1/2 medium red pepper, cut in narrow strips
1/2 medium yellow pepper, cut in narrow strips
1/2 cup fresh bean sprouts
1/2 cup water chestnuts
1/2 cup sliced mushrooms
1/4 cup sliced carrots
8 cups chopped bok choy
1 tbsp chopped fresh cilantro
1 1/2 lbs thinly sliced pork, chicken, beef, seafood or tofu (we enjoy thinly sliced center cut pork chop or boneless, skinless chicken breasts)

Stir-Fry Sauce - whisk together:
1/2 cup sesame oil
4 tbsp soy sauce
1/2 tbsp lemon juice

Directions:

Put 2 tbsp sesame oil into a wok or (10"-12") saute pan at high heat.  Season with a touch of salt and pepper and quickly cook your protein to 165F (no higher or it may dry out - use a thermometer).  Should only take a few minutes if it is thinly sliced and you stir frequently.  Remove protein and set aside.  Drain oil from wok or pan.

Immediately proceed with the vegetables.  Add 3 tbsp sesame oil to the wok or pan at high heat.  Add all vegetables except the bok choy (you add this toward the end so it doesn't brown).  Stir-fry 1-3 minutes, then add the bok choy and stir fry another minute or so, tossing frequently.  Pour in the stir-fry sauce and toss for another minute.  Remove from heat.  Add the protein and toss again.  Serve.

We've eaten this alone and it's quite filling, but you could also serve it over rice or as a side dish.

This recipe makes about five servings.

It is absolutely delicious.