Stir-Fried Bok Choy

Preparation time: 10 min Servings: 6
Cooking time: 5 min

Ingredients:

2 ginger, slices
2 tbsp chicken stock
1 clove garlic, crushed and peeled
1 tbsp oyster sauce
1-1/2 tsp low sodium soy sauce
1 lb bok choy
1/2 tsp sugar
1-1/2 tsp cornstarch
1 tbsp vegetable oil

Cooking Directions:

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim .25 in. from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 in. long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 in. flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

Nutritionist Recommended For:

Nutrition Facts

Calories 40
% Calories From Fat 56.2%
Total Fat 2.5g
Saturated Fats 0.2g
Mono-unsaturated Fats 0.4g
Poly-unsaturated Fats 1.8g
Cholesterol 0.2mg
Sodium 140mg
Total Carbohydrates 3.7g
Dietary Fiber 1.3g
Sugar 0.5g
Protein 1.4g

More Information

Vitamins

Thiamin B1 0.037 mg
Vitamin K 0.18 mcg
Vitamin A 730 IU
Vitamin E 0.78 mg
Pantothenic Acid 0.07 mg
Vitamin B6 0.15 mg
Riboflavin B2 0.044 mg
Choline 1.3 mg
Vitamin D 0 IU
Vitamin C 12 mg
Vitamin B12 0.012 mcg
Niacin B3 0.56 mg

Minerals

Sodium 140 mg
Zinc 0.16 mg
Copper 0.034 mg
Iron 0.29 mg
Calcium 27 mg
Manganese 0.13 mg
Magnesium 8.8 mg
Fluoride 0.0035 mcg
Potassium 180 mg
Phosphorus 34 mg
Selenium 0.65 mcg

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