HANDS-ON TIME 20 minutes
TOTAL TIME 20 minutes
MAKES 4 servings
INGREDIENTS
- ¼ cup sodium-reduced chicken broth
- 1 tsp cornstarch
- ¼ tsp salt
- pinch each granulated sugar and pepper
- 2 tbsp vegetable oil 1 clove garlic, thinly sliced 4
- 50 g baby bok choy, halved lengthwise
- 1 tsp sesame oil
- ½ tsp sesame seeds
PREPARATION
- Whisk together broth, cornstarch, salt, sugar and pepper; set aside.
- In wok or large skillet, heat vegetable oil over medium-high heat; stir-fry garlic for 5 seconds.
- Add bok choy; stir-fry until bright green, about 2 minutes.
- Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.
- Stir in broth mixture; bring to boil.
- Reduce heat; simmer, uncovered, until almost no liquid remains, about 2 minutes.
- Transfer to plate; drizzle with sesame oil.
- Sprinkle with sesame seeds.
NUTRITIONAL INFORMATION, PER SERVING: about 60 cal, 1 g
pro, 5 g total fat (trace sat. fat), 2 g carb, 1 g fibre, 0 mg
chol, 149 mg sodium. % RDI: 7% calcium, 6% iron, 35%
vit A, 35% vit C, 15% folate.
