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Name: Bok Choy, Fennel And Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 sm head bok choy Trimmed and sliced crosswise; 2 c Spinach leaves rinsed well; 1 1/2 ts Asian sesame oil; 1 Dried hot chile pepper; 2 tb Low-sodium soy sauce; 4 Leeks thinly sliced (white parts only); 1 Star anise; 1 ts fresh ginger Minced; 1 Bulb fennel (1/2 cups) Trimmed and thinly sliced; 3 md clove Garlic thinly sliced; 1/2 c Vegetable broth; 1/2 ts fresh rosemary Chopped

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INGREDIENTS

1 sm head bok choy ; Trimmed and sliced crosswise
2 c Spinach leaves ; rinsed well
1 1/2 ts Asian sesame oil
1 Dried hot chile pepper
2 tb Low-sodium soy sauce
4 Leeks ; thinly sliced (white parts only)
1 Star anise
1 ts fresh ginger ; Minced
1 Bulb fennel ; (1/2 cups) Trimmed and thinly sliced
3 md clove Garlic ; thinly sliced
1/2 c Vegetable broth
1/2 ts fresh rosemary ; Chopped

Servings

INSTRUCTIONS

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 on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 66

NOTES

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Bok Choy, Fennel And Spinach

1 sm head bok choy Trimmed and sliced crosswise
2 c Spinach leaves rinsed well
1 1/2 ts Asian sesame oil
1 Dried hot chile pepper
2 tb Low-sodium soy sauce
4 Leeks thinly sliced (white parts only)
1 Star anise
1 ts fresh ginger Minced
1 Bulb fennel (1/2 cups) Trimmed and thinly sliced
3 md clove Garlic thinly sliced
1/2 c Vegetable broth
1/2 ts fresh rosemary Chopped

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 <schuller@ix.netcom.com> on Jun 05, 1999.    Recipe by: Vegetarian Times Magazine, June 1999, page 66

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Nutrition

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Serving Size: 1 Serving (733g)
Recipe Makes: 4

Calories: 148
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 %
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.

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Calories per serving: 148

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