Steamed Bok Choy or Pattypan Squash
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 42 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 0 |
| 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 |
Ingredients
- 4 baby bok choy, or 6 baby pattypan squash
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 3 tbsp water
- 1 dash 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.
Source : Canadian Living Magazine: February 2005
- Keywords : Sides; Vegetarian; Steam; Bok Choy;









