Steamed Bok Choy or Pattypan Squash

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2005

Ingredients

  • 4 baby bok choy or 6 baby pattypan squash
  • 1 tablespoon vegetable oil
  • 2 garlic cloves minced
  • 3 tablespoons water
  • 1 dash fresh herbs chopped, such as thyme or parsley, if desired

Method

Trim each base of bok choy; cut in half lengthwise. Or trim and halve 6 pattypan squash. In large skillet, heat vegetable oil over medium heat; fry garlic until fragrant, about 30 seconds.

Add bok choy or squash and water; cover and steam until tender-crisp, about 5 minutes for bok choy, 3 minutes for squash. Sprinkle with fresh herbs, if desired.

Nutritional facts <b>Per serving:</b> about

  • Sodium 28 mg
  • Protein 1 g
  • Calories 42.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Bok Choy or Pattypan Squash

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