Bok Choy Stir-Fry
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.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 23 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
-
2 lb (1 kg) baby bok choy
1 tsp (5 mL) vegetable oil
3 tbsp (50 mL) oyster sauce
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) 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.
Tags:
Source
Canadian Living Magazine: February 2004
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