Liver-Nourishing Tangy Pak Choy Stir-Fry Recipe

Ingredients: 

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon grated ginger

1 bunch pak choy, chopped

1 cup sliced mushrooms

1 bell pepper, sliced

1/4 cup apple cider vinegar

2 tablespoons soy sauce

1 tablespoon honey or maple syrup

Salt and pepper to taste

Cooked rice or noodles for serving

Instructions: 

1. Heat the olive oil in a large skillet or wok over medium heat.

2. Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.

3. Add the chopped bok choy, sliced mushrooms, and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. In a small bowl, whisk together the apple cider vinegar, soy sauce, and honey or maple syrup to make the sauce.

5. Pour the sauce over the vegetables in the skillet and toss to coat evenly.

6. Season the stir-fry with salt and pepper to taste.

7. Continue to cook for another 2-3 minutes until the sauce has thickened slightly and the vegetables are cooked to your liking.

8. Remove the skillet from the heat and serve the tangy bok choy stir-fry hot over cooked rice or noodles.

Enjoy this flavourful and liver-nourishing dish as a satisfying main course!