Stir-Fried Baby Bok Choy

Author: Canadian Living

Asian greens reach their peak in the fall. Clean the base of the stalks where bits of dirt tend to hide, then dry well before adding to the hot oil.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1/4 cup sodium-reduced chicken stock
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 pinch granulated sugar
  • 1 pinch pepper
  • 2 tablespoons vegetable oil
  • 1 clove garlic thinly sliced
  • 1 lb baby bok choy halved lengthwise
  • 1 teaspoon sesame oil

Method

In small bowl, whisk together chicken stock, cornstarch, salt, sugar and pepper; set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic for 5 seconds. Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.

Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered, until nearly no liquid remains, about 2 minutes. Transfer to plate; drizzle with sesame oil.

Nutritional facts Per serving: about

  • Sodium 149 mg
  • Protein 1 g
  • Calories 60.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • 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 35.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stir-Fried Baby Bok Choy

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