Next to rice, vegetables are the most important staple in Chinese cooking. Now there's a wide variety of Asian vegetables available in the supermarket, such as baby bok choy, a small version of its namesake.
- Portion size 10 servings
- Credits : Canadian Living Magazine: February 2004
Ingredients
Method
Slice bok choy in half lengthwise. Spread and wash under cold water. Drain in colander.
In large pot of boiling salted water, blanch bok choy until bright green, 2 minutes. Drain and chill in cold water; drain. (Make-ahead: Wrap in paper towel and refrigerate in plastic bag for up to 24 hours.)
In wok or large nonstick skillet, heat vegetable oil over medium heat. Add bok choy, 2 tbsp (25 mL) of the oyster sauce, sesame oil and pepper; cover and steam, shaking pan occasionally, until tender-crisp, about 3 minutes. Arrange on warmed platter; drizzle with remaining oyster sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 411 mg
- Protein 2 g
- Calories 23.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 7.0
- Folate 19.0
- Calcium 8.0
- Vitamin A 25.0
- Vitamin C 42.0
