Sautéed Bok Choy
 
Prep time
Cook time
Total time
 
Photo Courtesy of Karmen Meyer
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Serves: 4 servings
Ingredients
  • 1 tablespoon olive oil or canola oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 bok choy, washed, trimmed and quartered
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Heat the olive oil or canola oil in a large sauté pan over medium heat. When the oil is shimmering, add the shallot and garlic and cook until the shallot softened and garlic is fragrant, 2 minutes. Add half the bok choy in a single layer and cook for 2 minutes on each side. Remove the bok choy and place in a clean plate. Coat the sauté pan with cooking spray, and cook the remaining boy choy in a single layer for 2 minutes on each side. Place the remaining bok choy on a clean plate. Sprinkle with the salt and black pepper.
  2. In each of 4 containers place 4 pieces of bok choy. Cover and place in the refrigerator for up to 4 days.
Nutrition Information
Serving size: 4 pieces Calories: 51.74 Fat: 3.39 g Saturated fat: 0.47 g Carbohydrates: 4.60 g Sugar: 2.13 g Sodium: 121.77 mg Fiber: 1.67 g Protein: 1.63 g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/sauteed-bok-choy-2/