Caribbean Green Living

0 Clean the mushrooms by wiping them gently with a damp paper towel or brushing off dirt. Slice into 1/2-inch thick pieces.
1 Prepare the bok choy by trimming the base and slicing each head in half or quarters. Rinse thoroughly to remove any dirt between leaves.
2 In a small bowl, whisk flour into water to create a slurry. Set aside.
3 Heat olive oil in a skillet over medium heat. Add Haitian Epis and stir until fragrant, about 30 seconds.
4 Add mushrooms and cook for 2-3 minutes, stirring occasionally.
5 Toss in bok choy and cherry tomatoes. Stir-fry for another 3-4 minutes until vegetables are tender but still crisp.
6 Add soy sauce and the slurry. Stir gently until the sauce slightly thickens and coats the vegetables.
7 Remove from heat, garnish with chopped scallions, and serve warm.