Serves: 6
Total Calories: 67
I serve this with Oriental Flank Steak earlier in this chapter (see index for recipes). It's one of my boys' favorite dinners. Bok choy looks like a cross between celery and spinach and is available in many large supermarkets. It is a good source of calcium and vitamin A. It is a member of the cabbage family and contains cancer-blocking agents.
1. Heat oil in wok or large skillet and stir-fry garlic and ginger over medium-high heat for 1 minute.
2. Add remaining ingredients, turn heat to high, and stir-fry for 3-4 minutes. Turn heat off, cover, and let steam for 2 minutes. Serve.
Variation
Use ½ head green cabbage, shredded, instead of bok choy, and 2 small zucchini instead of celery, cut into julienne strips. Add 1 medium tomato, chopped. (No real difference in exchanges.)
Food exchanges per serving: 1½ VEGETABLE
This Chinese Vegetables recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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