Wok’d Up Veggies & Pasta

  
2 1/2 cup Bok Choy- cubed

1 1/2 cups portobello mushrooms- sliced

3/4 cup mini multi colored peppers- sliced

1 1/2 cups carrots- sliced

1 1/2 cups cooked pasta

1/2 cup red onion- diced

1/2 cup cherry tomatoes – halved

1 1/2 TBsp chicken broth bouillon

1 1/2 cups water

5 cloves garlic- minced 

In a wok, add carrots and Bok Choy with water and cook until tender

Then remove and add peppers and onions and cook until soft 

Add tomatoes and the rest of the ingredients and stir in the bouillon and cook until pasta is warmed 

Why a wok?…. Why not?- it’s an awesome pan… Very unused in America.  But one when its on sale and you will use it often.

Simple and tasty. You may substitute chicken stock for the water and bouillon but my stock was frozen, so use what you have folks. Toss in some chicken or shrimp or tofu!   Throw in some red pepper flakes or minced garlic…..