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Bok choy
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Bok Choy, (Chinese celery) | | 1
| tsp | Virgin olive oil | | 1
| cl | Garlic, mince | | 1/4
| tsp | Crystaline fructose | | 1
| tsp | Low-sodium soy sauce | | 1
| tsp | Sesame oil |
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Procedures:
| 1 | Rince bok choy in cold water. | | 2 | Cut stalks diagonally in 1" pieces and leaves into thin shreds. | | 3 | In a large non-stick skillet, heat oil. | | 4 | Add the stems first and saute, tossing, about 2 minutes. | | 5 | Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. | | 6 | Food exchanges per serving: 1 vegetables exchange + ?fat exchange; cal: 40; cho: 0mg; car: 1g; pro: 1g; sod: 59mg; fat: 2g; |
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