"Chinese Take-out"-style Stir Fried Bok Choy with Sauce
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 85.0
- Total Fat: 4.8 g
- Cholesterol: 2.5 mg
- Sodium: 868.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.4 g
- Protein: 4.2 g
View full nutritional breakdown of "Chinese Take-out"-style Stir Fried Bok Choy with Sauce calories by ingredient
Introduction
Works with any combo of chinese-style vegetables (broccoli, cabbage, etc.) Works with any combo of chinese-style vegetables (broccoli, cabbage, etc.)Number of Servings: 2
Ingredients
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1 tsp. Peanut oil (or other hi-temp oil)
4 cups Bok Choy (or mix of low-cal Chinese Vegetables)
1 tsp. Peanut oil
1/4 cup Green Onions
1 clove Garlic, chopped fine
1 tsp. Ginger Root, peeled and chopped fine
1 cup chicken broth
1 tsp. Oyster Sauce
1 tsp. Soy Sauce
1 tsp. Rice Wine Vinegar (or Plum)
1 Tbs. Cornstarch
Black Pepper to taste
Tips
Good basic chinese-style recipe. Can add cooked meat (calculate additional calories) or other vegetables to make a main dish.
Directions
Add 1 tsp. peanut oil to non-stick frying pan or wok. Add bok choy. Stir fry on high heat until wilted (to your preference). Remove from pan.
Add remaining 1 tsp. of oil to pan. Saute green onions, garlic and ginger until soft (2 minutes). While sauteeing, add 1 cup of chicken broth in a measuring cup, and add remaining ingredients. Stir well to combine. Add to pan with garlic and giner. Sauce will thicken quickly. Remove from heat and return bok choy to pan and combine.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user RACHELMVC.
Add remaining 1 tsp. of oil to pan. Saute green onions, garlic and ginger until soft (2 minutes). While sauteeing, add 1 cup of chicken broth in a measuring cup, and add remaining ingredients. Stir well to combine. Add to pan with garlic and giner. Sauce will thicken quickly. Remove from heat and return bok choy to pan and combine.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user RACHELMVC.
