Bok Choy Stir-Fry
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 23 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 411 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 7 |
| vit A | 25 |
| vit C | 42 |
| folate | 19 |
Next to rice, vegetables are the most important staple in Chinese cooking. Now there's a wide variety of Asian vegetables available in the supermarket, such as baby bok choy, a small version of its namesake.
Ingredients
- 2 lb baby bok choy
- 1 tsp vegetable oil
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp pepper
Preparation
Slice bok choy in half lengthwise. Spread and wash under cold water. Drain in colander.
In large pot of boiling salted water, blanch bok choy until bright green, 2 minutes. Drain and chill in cold water; drain. (Make-ahead: Wrap in paper towel and refrigerate in plastic bag for up to 24 hours.)
In wok or large nonstick skillet, heat vegetable oil over medium heat. Add bok choy, 2 tbsp (25 mL) of the oyster sauce, sesame oil and pepper; cover and steam, shaking pan occasionally, until tender-crisp, about 3 minutes. Arrange on warmed platter; drizzle with remaining oyster sauce.
Source : Canadian Living Magazine: February 2004
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