Ingredients

• 1/4 cup fish sauce
• 2 tbsp water
• 2 tbsp rice vinegar
• 1 lime, juice
• 1 tbsp honey
• 1 garlic clove, grated
• 1 red chili pepper, thinly sliced
• 1 tbsp oil
• 4 cups chopped baby bok choy
• 2 cups broccoli florets
• 2 cups snap peas

Preparation

In a small bowl, whisk together the fish sauce, water, rice vinegar, lime juice, honey, garlic, and chili. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the bok choy, broccoli, and snap peas to the skillet. Cook, stirring occasionally, until the vegetables turn bright green, about 2 to 3 minutes. Stir in the fish sauce vinaigrette. Continue to cook, stirring occasionally, until the vinaigrette reduces slightly, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.