Try this Bok Choy recipe, or contribute your own.
Suggest a better descriptionRince bok choy in cold water. Cut stalks diagonally in 1" pieces and leaves into thin shreds. In a large non-stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g; Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 4 | ||
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Calories: 36 | ||
Calories from Fat: 22 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 111.8mg | 4 % | |
Potassium 287.4mg | 8 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 1.6g | ||
Protein 1.8g | 3 % | |
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: 36
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