Bok Choy Stir-Fry

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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%

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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