Baby Bok Choy with Yellow Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Canola Oil1 tbsp Sesame Oil2 large Yellow Bell Peppers, sliced4 Scallions (green onion), chopped1 lb Baby Bok Choy, bottom root cut and discarged, torn into smaller pieces.
1 Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.)
2 Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Serving Size: Makes 4 servings of 150 grams each.
Number of Servings: 4
Recipe submitted by SparkPeople user VAHOMEBREW81.
2 Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Serving Size: Makes 4 servings of 150 grams each.
Number of Servings: 4
Recipe submitted by SparkPeople user VAHOMEBREW81.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 5.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
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