Eastern Peas And Carrots


1 tablespoon coconut oil

2 cloves garlic chopped

225 g/ ½ pound peas

1 ½ cups carrots diagonally cut into thick slices

½ teaspoon of sea salt

1 tablespoon freshly grated ginger

½ tablespoon lemon zest

1 head bok choy chopped

1 cup bamboo shoots coarsely chopped


Cook garlic in oil over medium‐high heat for approximately 1 minute. Add peas, carrots, and salt. Cook for 6‐7 minutes or just until vegetables begin to get tender. Stir in ginger, zest, bok choy, and bamboo shoots. Cook until heated, stirring frequently.


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