Description
For the Stir-Fry:
4 cups baby bok choy, halved
1 tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Vinaigrette:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
For Topping:
¼ cup crumbled feta cheese
¼ cup dried cranberries
Directions:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper to make the vinaigrette. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add baby bok choy, salt, and black pepper. Stir-fry for 3-4 minutes until tender but still crisp.
Remove from heat and drizzle with the lemon vinaigrette. Toss gently to coat.
Top with crumbled feta cheese and dried cranberries. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Kcal: 180 kcal per serving
Servings: 4
