- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Method
In skillet, toast sesame seeds over medium-low heat until light golden, about 2 minutes. Set aside.Cut cabbage into 1-1/2-inch (4 cm) wide strips to make about 3 cups (750 mL). Coarsely chop bok choy. Cut carrots in half lengthwise; thinly slice crosswise on diagonal. Set aside.
In wok or large skillet, heat oil over medium-high heat; stir-fry green onions, garlic and ginger for 1 minute. Stir in carrots and snow peas; stir-fry for 30 seconds. Add 2 tbsp (25 mL) water; cover and steam until vegetables are tender, about 2 minutes.
Add cabbage, bok choy, Chinese wine (if using), soy sauce and sugar; stir-fry until greens are wilted, about 3 minutes. Drizzle with sesame oil, tossing to coat. Sprinkle with sesame seeds.
More Stir-Fry Recipes:
Nutritional facts Per serving: about
- Sodium 93 mg
- Protein 3 g
- Calories 119.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 12.0
- Folate 53.0
- Calcium 13.0
- Vitamin A 88.0
- Vitamin C 72.0
