BOK CHOY WITH PEPPERS
1 tablespoon oil
1 red bell pepper, julienned
1 yellow pepper, julienned
2 cloves garlic, minced
About 1/2 pound small bok choy, chopped, keeping the stalks separate from the leaves
1 tablespoon oyster sauce
Heat the oil over medium-high heat in a large skillet or wok. Add the peppers, garlic and bok choy stalks. Sprinkle with a little salt. Stir-fry for a couple minutes until the peppers are starting to get a little tender. Add the bok choy leaves and stir-fry until wilted. Stir in the oyster sauce and serve at once.
Makes about 4 servings
Do not freeze
Per Serving: 60 Calories; 4g Fat; 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
I found some cute baby bok choy at the Asian supermarket and couldn't resist. I also found red and yellow bell peppers for an outrageously low price at another store so I came up with this side dish to go with some chicken curry.