BOK CHOY ORIENTAL STYLE – Asian Food Recipes

Recipe ingredients and directions:

serves 4-6

60 calories per serving

1 1/2 pounds fresh bok choy

1 tablespoon cornstarch

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon margarine or butter

2 thin slices, gingerroot, finely chopped

1 clove garlic, finely chopped

1/8 teaspoon ground cayenne pepper (optional)

2 tablespoons water

Wash bok choy and cut off leaves and reserve. Remove bottom root,

cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips.

Mix cornstarch and soy sauce. Heat oil and and margarine in 12 inch

skillet over medium-high heat until margarine is melted. Add

gingerroot and garlic. Stir-fry until garlic is light brown. Stir

in pepper.

Add Bok Choy stems.Stir fry 2 minutes. Add water. Cover and cook

until stems are crisp-tender, about 2 minutes. Stir in cornstarch

mixture and bok choy leaves. Cook and stir until leaves are wilted,

1-2 minutes.

Category: Asian Recipes