06 Feb Sautéed Bok Choy
Sautéed Bok Choy
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- 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
Prep time:
Cook time:
Total time:
Photo Courtesy of Karmen Meyer
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
- 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.
- In each of 4 containers place 4 pieces of bok choy. Cover and place in the refrigerator for up to 4 days.
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