Easy and Fast!
1. Separate bok choy leaves; cut green leaves from white stalks. Thinly slice leaves and stalks and keep separate.
2. Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add white stalks, ginger, garlic, salt, and pepper and cook for 1 minute. Add green leaves and broth and cover and cook for 2 minutes or until crisp-tender. Stir in sesame oil and sprinkle with sesame seeds.
Bok choy stems are dense so they go in the wok first.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 | ||
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Calories: 41 | ||
Calories from Fat: 30 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 98.4mg | 3 % | |
Potassium 223.8mg | 6 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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