Lite Veggie Stir Fry

• 1 teaspoon olive oil (flavour infused is great)
• 1 medium carrot, very thinly sliced
• 5 -6 snap peas, stringed and cut in half
• 5 -6 large mushrooms, sliced
• 3 green onions, sliced, white and green part
• 1 (3 1/2 ounce) can water chestnuts, sliced
• 2 baby bok choy, separated
• 2 baby shanghi bok choy, separated
• 1/2 cup spinach, packed
• salt and pepper

1. Heat the oil in a wok, add the carrots, snap peas and mushrooms; sprinkle with salt and pepper; stir fry for 2 to 3 minutes.
2. Add the green onion and water chestnuts; stir fry for 2 minutes.
3. Add both bok choys and spinach; stir fry 1 minute; cover and cook for about 2 minutes or just until wilted.
4. Season again if you wish; serve immediately.

olive oil, carrot, peas, mushrooms, green onions, water chestnuts, choy, baby shanghi bok choy, spinach, salt

Taken from www.food.com/recipe/lite-veggie-stir-fry-144309 (may not work)