Meat in moderation my friends. This dish is not only beautiful but satisfying too. Makes enough for one hungry carnivore (can easily be doubled). Be sure to cut all the vegetables diagonally in even-sized pieces.
1 yellow squash
5-6 cremini, button, or oyster mushrooms
4 scallions, white part only
3 bok choy
1 handful sugar snap peas, sliced in half
3-4 cloves of garlic, sliced
salt and pepper to taste
red pepper flakes to taste
small handful fresh thai basil or mint leaves, thinly sliced
drizzle of fish sauce
drizzle of peanut oil
Hodo Soy Yuba, sliced in strips gently pulled apart
2-3 lime segments
3-4 large chard leaves, blanched and pat dried
Heat a large shallow pan with a drizzle of olive (or sunflower) oil over medium to high heat. Add the first 9 ingredients and sauté over medium-high heat for 5-7 minutes until veggies are tender yet not limp. Add fish sauce and stir. Add peanut oil, fresh herbs, and yuba. Toss until thoroughly mixed, another 30 seconds or so. Place a few spoonfuls on to a chard leaf, squeeze the juice of a lime segment over top and wrap like a burrito. Eat and repeat!