• 2 teaspoons extra virgin olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1/2 cup baby corn, halved lengthwise
• 1 cup bean sprouts
• 1 bunch baby bok choy, chopped
• 1 tablespoon soy sauce
• 1 tablespoon sweet chili sauce
• 3/4 cup raw cashews
• 4 cups brown rice, cooked

1. Heat oil in a wok or pan. Stir-fry onion and garlic for 1 minute.
2. Add ginger and sauté for another minute. Stir in bell pepper, snow peas and corn. Stir-fry for another two minutes.
3. Add remaining ingredients and stir-fry for another 2 minutes, or until heated through. Serve on top of rice.

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• 1 cup uncooked bulgur wheat
• 3 cups boiling water
• 1 can chickpeas, drained
• 3 tomatoes, diced
• 3 green onions, chopped
• 1 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cucumber, thinly sliced

1. Measure the bulgur wheat into a large mixing bowl, add the boiling water and stir. Let it sit and absorb the water, while you prepare the rest of the ingredients - at least 15 minutes.
2. Chop the tomatoes, green onions and parsley. Combine in a large bowl and add the chickpeas.
3. In a small bowl, mix together the olive oil, lemon juice, garlic, salt and pepper. Set aside
4. Line a strainer or colander with a dish towel or cheesecloth; dump the bulgur into it and, twisting the corners of the towel together, squeeze as much of the water out as you can. The bulgur should be fluffy and soft, but not soggy. Add it to the vegetable and chickpea mixture in the large bowl. Stir in dressing and toss well.
5. Divide into 4 servings and decorate with the cucumber slices.