4 SERVINGS DAIRY-FREE Fresh fennel lends a lovely anise flavor to this hot and tangy recipe. Enjoy it as a side dish or even as an entree when spooned over fluffy steamed white rice or cellophane noodles. In large skillet, heat sesame oil over medium heat. Add garlic, chile pepper, leeks and bok choy and cook, stirring often, until vegetables just begin to soften, about 4 minutes. Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Stir in rosemary and soy sauce. Discard star anise and chile and serve hot. Recipe adapted from Rancho la Puerta Cookbook by Bill Wavrin (Broadway Books, 1998). PER SERVING: 106 CAL.; 5G PROT.; 2G TOTAL FAT (0 SAT. FAT); 190 CARB.; 0 CHOL.; 401MG SOD.; 6G FIBER By Kathleen
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|Serving Size: 1 Serving (733g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1782.6mg||61 %|
|Potassium 1077.7mg||28 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 22.6g|
|Protein 6.4g||9 %|
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Calories per serving: 148
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