On a busy evening, a stir fry is a quick and wonderful way to enjoy delicious food. The best part of a stir fry is almost any vegetable is game. One of the stands at the farmer’s market had bok choy and Jerusalem artichokes. I’ve had no prior experience with these artichokes, so I had to explore some to find out more about them. What I found is they are a good source of iron and potassium. This root vegetable has the consistency of a water chestnut and makes a great addition to stir fry. I also picked up some fresh cauliflower, both white and purple (my favorite) and decided to “rice” it rather than chopping. Feel free to do what you would like. With prep and cooking, this meal was ready in less than 30 minutes, making it a perfect addition to the weeknight menu. If you are new to stir fry, it goes quickly, so have all of your ingredients already to go.

Quick and Easy Stir Fry

Ingredients:

• 1 small head cauliflower

• 1 TBSP sesame seed oil

• 1 large onion sliced, then halved

• 2 garlic cloves, chopped

• 4 cups bok choy, chopped

• 1 cup carrots, julienned

• 4 Jerusalem artichokes, sliced

• 3 stalks celery, thickly sliced

• 1 bell pepper, seeded and sliced

• 1/2 cup bean spouts

• 2 eggs

• 2 TBSP liquid Aminos

• 1 TBSP Tamari

Directions:

1. Chop cauliflower and large pieces and place in a food processor. Pulse a few times until all the cauliflower resembles rice. Do not over process, set aside.

2. In a wok or large frying pan, heat sesame see oil on high. Add onions and garlic, stirring until fragrant, about 30 seconds.

3. Add bok choy, carrots, artichokes, celery, pepper, and cauliflower stirring quickly until heated, about 2 minutes.

4. Add bean spouts and combine.

5. Moving vegetables to the side, break open eggs into the bare space and cook. Combine eggs into the mixture.

6. Add the Aminos and Tamari. Continue stirring until heated through .

7. Serve immediately.