- Cook Time
- Prep Time
- 1 small red bell pepper
- 1 small orange or yellow bell pepper
- 1 head bok choy
- 1/4 cup sliced almonds
- 3 teaspoons olive oil, divided09
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
1 Trim bell peppers, remove seeds, and slice thinly.
2 Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit.
3 Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.
4 Preheat oven to 350°F. Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice.
5 Meanwhile, heat 2 teaspoons olive oil in a large sauté pan or wok. Add pepper and sauté on medium-high heat for 3 minutes.
6 Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.
7 Heat remaining 1 teaspoon olive oil in pan.
8 Add washed bok choy and sauté for a minute. Add lemon juice and cover pan, letting bok choy wilt.
9 Return peppers to pan, add roasted almonds, and stir gently before serving.
10 Per serving for 6 servings.
Source: Almond Board of California