One of the desired changes that Andre and I were making in our diet is as much as possible incorporating colors into our daily meals, like fruits and vegetables. Unfortunately, he is more of a picky-eater than me when it comes to veggies. So getting a variety of greens other than the usual suspects is quite of a challenge. On the other hand, it gives me the opportunity to be creative and resourceful to come up with something palatable for the kids. This side dish, however, got a two thumbs up from him (yay!). It's deliciously Asian inspired. It's scary, that I can just eat the whole pan of it, thank goodness it's veggies!
Ingredients:
1 pound bok choy
1 clove garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon extra virgin olive oil
2 tablespoons water
1 teaspoon reduced sodium soy sauce
dash of ground black pepper
1 teaspoon dark sesame oil
Cut 1 inch off the bottom of the bok choy and separate the stems and leaves. Cut the stems and leaves into small bite-size pieces. In a large pan saute the garlic and ginger in the olive oil for a minute over medium heat. Add the bok choy stems (they take longer) and saute for 3-5 minutes more. Add the leaves and water, and cook another 6 minutes, stirring occasionally. Season to taste with soy sauce and pepper. Stir in the sesame oil and serve while hot.
Yield: 4 servings
Recipe courtesy: SparkRecipes, Ladyphoenix61
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