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Recipe

Chinese Baby Bok Choy

Chinese baby bok choy is a wonderful leafy green vegetable.  It may take you more time to clean the bok choy than it will take you to cook it.  I always find dirt hiding between the leaves.  And because I like to leave my bok choy whole, it takes me a little longer to make sure they are clean.  I let mine take a couple baths in a salad spinner.  I soak them while I'm making the sauce and rinse them a few times.  A quick spin and my bok choy is ready to go.

Chinese Baby Bok Choy

Prep Time 10 min Total Time 15 min

Ingredients

1 Tbs Soy Sauce
3 Tbs Oyster Sauce
2 Tbs regular Rice Vinegar
1 Tbs Peanut Oil
2 Tbs finely minced garlic
6 to 8 bunches of baby bok choy
pinch of sugar

Instructions

Mix soy sauce, oyster sauce, sugar, and vinegar - set aside.
Heat oil over high heat.  Add garlic and bok choy.  Stir-fry for 2 minutes.  Add 2 to 3 Tbs of water and cover.  Cook for 2 minutes max.  You do not want to overcook the bok choy.
Remove from pan and drizzle with sauce.

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Nutrition Facts

Serves: 4

Quickview
47 Calories
0.92g Protein
3g Total Fat
3g Carbs
Limit These
Calories
47
2%

Fat
3g
5%

  Saturated Fat
0.58g
4%

Carbohydrates
3g
1%

  Sugar
0.38g
0%

Cholesterol
0.0mg
0%

Sodium
622mg
27%

Get Enough Of These
Protein
0.92g
2%

Manganese
0.1mg
5%

Vitamin E
0.53mg
4%

Vitamin B6
0.06mg
3%

Vitamin C
1mg
2%

Vitamin B3
0.4mg
2%

Copper
0.04mg
2%

Selenium
1µg
2%

Vitamin B2
0.03mg
2%

Phosphorus
15mg
2%

Calcium
14mg
1%

Vitamin A
67IU
1%

Iron
0.21mg
1%

covered percent of daily need
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