Steamed Bok Choy or Pattypan Squash
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 28 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 6% |
| vit A | 21% |
| vit C | 35% |
| folate | 15% |
-
4 baby bok choy Or 6 baby pattypan squash
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
3 tbsp (50 mL) water
Fresh herbs; chopped, such as thyme or parsley, if desired
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: February 2005
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