[MC-AllEthnic-Recipes] Thai Chili Bok Choy - 3 pts plus; Carbohydrate 21.2; Dietary Fiber 4.6g

 

                      

* Exported from MasterCook *

                           Thai Chili Bok Choy

Recipe By     :

Serving Size  : 2     Preparation Time :0:00

Categories    : LowCal (Less than 300 cals)     LowerCarbs

                LowFat (Less than 5%)           Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              large  bok choy

                        vegetable broth, low sodium -- as needed

  1         Tablespoon  low-sodium soy sauce

  2        Tablespoons  sweet red chili sauce

  1         Tablespoon  rice vinegar

  4                     garlic cloves -- minced

  1           teaspoon  fresh ginger root -- to 2 teaspoons, minced

  2        Tablespoons  minced fresh cilantro

  2                     green onions -- to 3, sliced (optional)

                        To garnish: -- (optional) remaining green onions sliced, sriracha hot sauce, raw cashews

Slice bok choy lengthwise several times and set aside.

Line a skillet with a thin layer of broth. Add soy sauce, sweet red chili

sauce, and vinegar, stirring to combine. Add garlic and ginger and white

and light green parts if green onion, if using. Saute over high heat until

fragrant and garlic has turned golden, about 2 minutes.

Add bok choy, a splash more broth if needed (you want to keep a thin layer

of broth covering the skillet bottom at all times), and continue to cook,

stirring frequently to coat the bok choy, until it has softened and takes

on a bit of a brown coloring, about 3 minutes.

About a minute before the bok choy is done, add cilantro, stirring to

combine. Once the bok choy is done, stir in leftover green onions, if

using. You should still have a thin layer of liquid left; if not, add more

broth. 

Toss bok choy so it is coated well - the sauce is the best part! Add

optional garnishes

Serves 2

Per serving: Calories 113 (8% fat cals); Total Fat 1g; Carbs 21.2g; Fiber

4.6g; Sugars 11.5g; Protein 7.2g.

Chef's Note: You can use 2 - 3 baby bok choy in place of 1 large bok choy.

AuthorNote: While living in St. Maarten, I fell in love with bok choy and

Asian-inspired stir-fries. This recipe is an extension of that passion,

and this time I've borrowed flavors from Thai cuisine. It's a simple buy

flavorful dish. Serve over cooked brown rice or quinoa.

Cuisine:

  "Asian"

Source:

  "Happy Herbivore Abroad by Lindsay Nixon, 2012"

S(Formatted by Chupa Babi):

  "March 2013"

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Per Serving (excluding unknown items): 55 Calories; trace Fat (2.0%

calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 430mg Sodium.  Exchanges: 1 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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