2 large red/yellow Bell peppers, sliced thin.
1 sweet onion, diced
Buck choy, cut off bottom. Wash, rinse well, thinly sliced
1/2 cup sliced almonds
Jalapeño pepper, remove seeds
1/2 tsp. Red pepper flakes
1 tbs. olive oil
1 tsp. Butter
Using a large deep skillet or wok, add butter and oil.
Let melt, add all the above ingredients. Sauté, simmer, and stir. Cook till tender.
Let cool. Now you got a perfect salad to serve over greens, stirfry with eggs, service veggie, or you can make egg roll Wonton wraps.
Fill and fold. Bake at 425 degrees for 12 minutes, or until golden brown.
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