STIR-FRIED BOK CHOY WITH GINGER & SOY
1 3/4 pounds bok choy, about 1 medium head
2 tablespoons soy sauce
1 teaspoon granular Splenda
2 tablespoon oil
2 1/2 ounces onion, sliced thin
1 clove garlic, minced
1 tablespoon fresh ginger, minced
Trim about an inch of stalk off the bottom of the head of bok choy. Separate the leaves; wash and pat dry. Cut the green leafy part away from the stalks, reserving the stalks. Cut the stalks into thin strips. Stack the leaves and cut crosswise into thin strips. Keep the leaves and stalks separate.
Mix the soy sauce and Splenda in a small bowl. Heat the oil in a wok or large skillet over high heat until almost smoking. Add the onions and stir-fry for a few minutes or until they start to soften. Add the bok choy stalks, garlic and ginger and cook until the bok choy is tender-crisp, stirring frequently. Add the bok choy leaves and the soy sauce mixture. Cook and stir until leaves are wilted, about 1 minute.
Makes about 6 servings
Do not freeze
Per Serving: 65 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I used this recipe from America's Test Kitchen "Perfect Vegetables" cookbook as a guideline but didn't actually measure my ingredients. I also added the onions, which weren't called for. I'd bought a few cute little baby bok choy and used those instead of a full-size head. The onions in the photo look like they're caramelized but they're not. They turned brown from the soy sauce. Click the photo to see a close-up.