1-2 TBSP cooking oil 1/2 cup of chopped onions 1 cup of snow peas or snap peas, stringed and chopped 1 TSP minced ginger root Veggie Box Tokyo Bekana, chopped Veggie Box Swiss Chard, chopped Veggie Box garlic scapes, diced 1/4 TSP red chili flakes Dressing: 3 TBSP olive oil 1 TBSP cider vinegar 1 TBSP soy sauce

Heat oil in a skillet.  Add onions and cook 2 minutes, stirring.  Add peas and ginger and cook another 4 minutes.  Then add tokyo Bekana, Swiss Chard, garlic, chili flakes and stir-fry until leaves wilt down.  Remove from heat.  Pour over the dressing and serve hot.  Serves 2-4.