Thai Spring Veggie Stir-fry

Ingredients

6 c. spring veggies (bok choy, peas, carrots, collards, kale, spinach, turnip or mustard greens)
½ c. onion or green onion
2 Tbsp. minced ginger root
3 cloves garlic
3 Tbsp. soy sauce
2 Tbsp. Thai sweet chili sauce
1 c. tofu or cooked egg
peanuts, cashews, or almonds

Directions

Steam veggies for 8-10 minutes while you sauté onion, ginger, and garlic in a pan. Mix together sauces with steamed veggies, sautéd veggies, and tofu/egg and simmer for 5 min. Garnish with nuts, add additional sauces to taste.