Ingredients

　　

Step 1

Cut 1 or 2 bell peppers (any color) into long, narrow strips. In a stir-fry pan or large skillet, heat light olive oil with a little soy sauce. Stir-fry the peppers together with 4 to 6 good-sized stalks of sliced bok choy, with greens, over medium-high heat for 3 minutes or so. To vary this recipe, add a cup or so of sliced mushrooms or a handful of chopped cashews.

　　

Step 2

See also Spanish Bell Pepper Sauté (page 196).

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).