| 1. |
Heat 2 tablespoons of the olive oil in a large non-stick skillet over medium-high heat. |
| 2. |
Add the bok choy and cook, stirring often, for 5 to 6 minutes or until lightly browned and crisp-tender. Transfer to plate. |
| 3. |
Heat 1 tablespoon of the olive oil and add the bell pepper, carrot and garlic. Cook for 1-2 minutes, or until the garlic begins to brown. |
| 4. |
Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green. |
| 5. |
Add the bok choy, lemon juice, salt, pepper and remaining tablespoon of olive oil and cook for 1 minute or until the bok choy is heated through. |
