Stir-Fried Baby Bok Choy
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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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 60 |
| pro | 1 g |
| total fat | 5 g |
| g sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 6% |
| vit A | 35% |
| vit C | 35% |
| folate | 15% |
Suggested Recipes
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1/4 cup (50 mL) sodium-reduced chicken stock
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) salt
Pinch each granulated sugar and pepper
2 tbsp (25 mL) vegetable oil
1 clove garlic, thinly sliced
1 lb (500 g) baby bok choy, halved lengthwise
1 tsp (5 mL) sesame oil
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: September 2007
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