Veggie Stir Fry

Day 3 Dinner

Hi everyone! We had leftover veggie lasagna for day 2, so I wanted to present you with the meal we had for dinner last night.

Veggie Stir Fry!!!

Ingredients
Low sodium soy sauce
Sesame oil
Canola oil
2 tbsps of brown sugar
Pepper to taste
Handful of sliced white mushrooms or mushrooms of your choosing
3 eggs
1 bunch of bok choy
1/2 of a bag of broccoli slaw veggies
1 box of whole wheat pad Thai noodles
2 cloves of garlic
1/2 cup of chopped green onions ( used for garnish

Directions
1) Bring 4 quarts of water to a boil.
2) Take the pot off of the heat and add in the pad Thai noodles.
3) Allow the noodles to cook in the water for about 8-10 minutes and then drain the noodles.
4) Add the broccoli slaw into a pan and cover the bottom with water until it is slightly covering the broccoli.
5) Turn the pan on medium heat and allow the veggies to steam for about 10 minutes or until the veggies are just tender.
6) Remove the slaw mix from heat and drain off any excess water that is in the pan.
7) Put the mixture in a bowl and sit aside.
8) Coat the bottom of a pan with canola oil. While the oil is heating up, chop all of the remaining veggies and garlic.
9) Once the oil is hot, saute the veggies and garlic in the pan.
10) Make a free space in the pan and crack the eggs in that spot to scramble the eggs.
11) Add in the broccoli slaw mix and saute as well.
12) Cracker fresh black pepper along the top, along with a sprinkle of the sesame oil.
13) Cover the veggie mixture with soy sauce and add in the brown sugar.
14) Once the brown sugar is dissolved, add in the noodles and stir everything together until all of the noodles are coated with the sauce.
15) Garnish the dish with the green onions.

We completed the meal with Veggie Wontons.

Enjoy!