stir-fried-toddler-bok-choy
Jennifer Causey
ingredients
6 heads child bok choy
2 tablespoons dark sesame oil
2 spring onions or 1 bunch scallions, white and light inexperienced parts simplest, thinly sliced
3 tablespoons low-sodium soy sauce
half teaspoon sugar
1 Fresno chili, very thinly sliced
1/4 cup chopped cashews
three small radishes, very thinly sliced
1 1/2 teaspoon toasted sesame seeds
education
1. Trim leafy veggies from bok choy; chop vegetables and reserve. (You have to have approximately 2 cups.) reduce stalks into 1-inch portions. Discard root ends.
2. warmth a large 8afe7c645a0145713c70c4d10cba8d9e skillet or wok over excessive heat. upload oil; swirl to coat. add bok choy stalks and onions. Stir-fry until simply softened, approximately 2 minutes. addreserved veggies, soy sauce, sugar and chili. Stir-fry till liquid has thickened, approximately 1 minute.switch combination and sauce to a serving bowl. pinnacle with cashews, radish slices and sesame seeds; serve without delay.
Print
lively: 15 minutes
overall: 15 minutes
Yield: Serves 4
nutritional records
calories in line with serving:
138
fat according to serving:
12g
Saturated fats in keeping with serving:
2g
ldl cholesterol per serving:
0mg
Fiber per serving:
1g
Protein in keeping with serving:
3g
Carbohydrate consistent with serving:
7g
Sodium according to serving:
420mg
Iron consistent with serving:
3mg
Calcium according to serving:
45mg
correct to understand
The takeout classic gets an upgrade with radishes, cashews and chili.
This Recipe Is
Low Carbohydrate
Low cholesterol
Meatless
