Stir Fry Baby Bok Choy
Delicious served with roasted or grilled entrees.

Servings: 8

1/3 cup chicken broth
1 tablespoon light soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby bok choy, halved lengthwise, rinsed very well
2 teaspoons Asian sesame oil

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Per Serving: 76 Calories; 6g Fat (66.3% calories from fat); 1g Saturated Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

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