Green Stirfry

This is super simple. All you need is:

minced garlic
1 green bell pepper, deseeded and sliced
1 eggplant, cubed
1/2 bunch of bok choy, chopped, separated into leafy portions and stem portions
3 tbsp water or veg. broth
low sodium soy sauce

Make sure you prep all your vegetables first, so they're ready to throw in. This is great for a busy night because you can always do your chopping a day or two ahead of time (well, maybe not the eggplant).

Prep your wok or skillet with a bit of non-stick spray. Heat over a medium-high flame, then toss in your minced garlic and stir constantly for about 1 minute. Toss in the stem portions and bit of water or broth. Cook, stirring constantly, for a couple of minutes, until they look like they're beginning to soften up. Add the green bell peppers, eggplant, leafy bok choy greens, a little more liquid and some soy sauce. Stir to combine, lower heat and cover for about 5 minutes. Check on this every couple of minutes, stirring to make sure nothing's sticking. If it begins to stick, just add some more liquid.

Cook until the eggplant is done all the way through, the leafy greens are wilted and the other vegetables are still a little crisp. Season to taste with more soy sauce, and serve. Goes great with scallops or chicken for your 27g!