Sauce:

2 tablespoons vegetable stock

1 tablespoon hoisin sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

1 teaspoon honey

1-2 garlic clove, finely minced

1 tablespoon freshly grated ginger

Stir-Fry:

vegetable oil

1 medium sweet onion, thinly sliced

1 1/2 cups sliced red bell peppers

1 1/2 cups sliced green bell peppers

Veggie Box Snap Peas

Veggie Box Bok Choy

1 cup diced tofu

1 1/2 cups shiitake mushrooms,

Green Onion, sliced for garnish

2 tablespoons vegetable stock 1 tablespoon hoisin sauce 1 tablespoon soy sauce 2 teaspoons sesame oil 1 teaspoon honey 1 -2 garlic clove, finely minced 1 tablespoon freshly grated ginger 1 medium sweet onion, thinly sliced 1 1/2 cups sliced red bell peppers 1 1/2 cups sliced green bell peppers 1 cup diced tofu 1 1/2 cups shiitake mushrooms,

In a small dish, whisk together the sauce ingredients and set aside. In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned. Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.