* Exported from MasterCook *
Thai Chili Bok Choy
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bok choy
vegetable broth, low sodium -- as needed
1 Tablespoon low-sodium soy sauce
2 Tablespoons sweet red chili sauce
1 Tablespoon rice vinegar
4 garlic cloves -- minced
1 teaspoon fresh ginger root -- to 2 teaspoons, minced
2 Tablespoons minced fresh cilantro
2 green onions -- to 3, sliced (optional)
To garnish: -- (optional) remaining green onions sliced, sriracha hot sauce, raw cashews
Slice bok choy lengthwise several times and set aside.
Line a skillet with a thin layer of broth. Add soy sauce, sweet red chili
sauce, and vinegar, stirring to combine. Add garlic and ginger and white
and light green parts if green onion, if using. Saute over high heat until
fragrant and garlic has turned golden, about 2 minutes.
Add bok choy, a splash more broth if needed (you want to keep a thin layer
of broth covering the skillet bottom at all times), and continue to cook,
stirring frequently to coat the bok choy, until it has softened and takes
on a bit of a brown coloring, about 3 minutes.
About a minute before the bok choy is done, add cilantro, stirring to
combine. Once the bok choy is done, stir in leftover green onions, if
using. You should still have a thin layer of liquid left; if not, add more
broth.
Toss bok choy so it is coated well - the sauce is the best part! Add
optional garnishes
Serves 2
Per serving: Calories 113 (8% fat cals); Total Fat 1g; Carbs 21.2g; Fiber
4.6g; Sugars 11.5g; Protein 7.2g.
Chef's Note: You can use 2 - 3 baby bok choy in place of 1 large bok choy.
AuthorNote: While living in St. Maarten, I fell in love with bok choy and
Asian-inspired stir-fries. This recipe is an extension of that passion,
and this time I've borrowed flavors from Thai cuisine. It's a simple buy
flavorful dish. Serve over cooked brown rice or quinoa.
Cuisine:
"Asian"
Source:
"Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi):
"March 2013"
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Per Serving (excluding unknown items): 55 Calories; trace Fat (2.0%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 430mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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