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Asian Bok Choy, Bell Pepper & Mushroom Stir Fry

This stir fry is packed full of vitamin C-rich produce like bell peppers, broccoli, and baby bok choy. Make it this weekend as a tribute to Linus Pauling and his amazing work with vitamin C and cardiovascular health.


  • 1 red bell pepper, sliced
  • 1 head broccoli, chopped
  • 2 bunches baby bok choy
  • 1 cup mushrooms, sliced (any variety)
  • drizzle of olive oil
  • 1/2 red onion, sliced thinly
  • 2 cloves garlic, diced
  • 1 inch fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • salt & pepper to taste


  1. Throw the broccoli, bell pepper, & mushrooms in a wok over medium heat and drizzle lightly with olive oil. Cook for about 7 minutes or until lightly softened.
  2. Add in the bok choy, onion, garlic, & ginger, as well as the rice vinegar, sesame oil, and salt & pepper.
  3. Cook for another 5-7 minutes until softened to your liking and lightly browned.
  4. Serve as a side dish or a main course with quinoa, black or brown rice, etc. Enjoy!