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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2007
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 149 mg
- Protein 1 g
- Calories 60.0
- Total fat 5 g
- Cholesterol 0 mg
- Total carbohydrate 2 g
- Iron 6.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 35.0
- Vitamin C 35.0