| | Directions | | Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots, bell pepper and bok choy stems; cook and stir 3 minutes. Add water; increase heat to high. Break noodles into small pieces; add to water. Discard seasoning packet from soup mix for reserve for another sue. Cover; cook 3 minutes. Add bok choy leaves, bean sprouts and corn. Stir in teriyaki baste and glaze. Cook and stir 1 to 2 minutes or until vegetable are crisp-tender and mixture is thoroughly heated. |
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| Ingredients | | - |  | 4 stalks bok choy |
| - | | 2 carrots, thinly sliced |
| - | | 1 green bell pepper, cut into thin bite-sized strips (medium) |
| - | | 1 cup water |
| - | | 1 package any flavor Ramen noodle soup mix |
| - | | 1 cup fresh bean sprouts |
| - | | 1 can baby corn nuggets, drained and rinsed (14 ounce can) |
| - | | 1/2 cup purchased teriyaki baste and glaze |
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