Chinese Cabbage Stir Fry
1 large head Chinese cabbage
1 large head bok choy
2 c. celery, sliced on the diagonal
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
Oil for stir frying
Wash Chinese cabbage and bok choy, and cut off root end. Chop stems into bite size pieces, and rough cut the leaves. Heat the oil in a wok or very large pan. Stir fry the cabbage and bok choy stems, followed by the celery, for about 2-3 minutes each, and transfer to a large bowl. Stir fry the peppers for 2 minutes, and add the other vegetables back to the wok.
Can be served as a side or as a vegetarian entree. Good sprinkled with a little freshly ground sea salt or soy sauce. May also be served over noodles or rice.