- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2005
Ingredients
Method
Trim each base of bok choy; cut in half lengthwise. Or trim and halve 6 pattypan squash. In large skillet, heat vegetable oil over medium heat; fry garlic until fragrant, about 30 seconds.
Add bok choy or squash and water; cover and steam until tender-crisp, about 5 minutes for bok choy, 3 minutes for squash. Sprinkle with fresh herbs, if desired.
Nutritional facts <b>Per serving:</b> about
- Sodium 28 mg
- Protein 1 g
- Calories 42.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
%RDI
- Iron 6.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 21.0
- Vitamin C 35.0
