Move over, potatoes and carrots – this Asian-inspired veggie side is a dinner-time hit.
- Portion size 4 servings
- Credits : Canadian Living Special Issue: Make-Ahead Meals 2009
Ingredients
Method
In small bowl, whisk together chicken broth, 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. Sprinkle with sesame seeds.
Nutritional facts Per serving: about
- Sodium 149 mg
- Protein 1 g
- Calories 60.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 6.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 35.0
- Vitamin C 35.0
