Bok Choy Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Bok Choy, (Chinese celery)
1 tsp: Virgin olive oil,
1 centiliter: Garlic, mince
1/4 tsp: Crystaline fructose,
1 tsp: Low-sodium soy sauce,
1 tsp: Sesame oil,
Directions:
Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and
leaves into thin shreds. In a large non-stick skillet, heat oil. Add
the stems first and saute, tossing, about 2 minutes. Then add garlic,
leaves, fructose, soy sauce and sesame oil, and continue cooking over
high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g;
SOD: 59mg; FAT: 2g;
Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to
you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
leaves into thin shreds. In a large non-stick skillet, heat oil. Add
the stems first and saute, tossing, about 2 minutes. Then add garlic,
leaves, fructose, soy sauce and sesame oil, and continue cooking over
high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g;
SOD: 59mg; FAT: 2g;
Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to
you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp