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Chinese Vegetables |
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Serves: 6
Print this Recipe
1 teaspoon sesame oil, dark
1 clove garlic, minced
1 teaspoon ginger root, seeded and minced, fresh
2 stalks celery, chopped
4 green onions, chopped
1 green bell pepper, cut into strips
6 water chestnuts, sliced
1/2 pound frozen chinese pea pods or fresh, steamed
1 bunch bok choy, cut across the stalk in shreds
2 teaspoons soy sauce
2 tablespoons sherry, cream
2 tablespoons chicken stock or water
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
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