An Asian-inspired dish featuring stir-fried vegetables in a light soy-based sauce. |
Ingredients
- 4 baby bok choy
- 2 medium onions, chopped
- 1 cup green beans, cut into 1-inch pieces
- 1 teaspoon low-sodium soy sauce
- Pepper, to taste
- Vegetable oil or cooking spray
Instructions
- Tear greens from bok choy and coarsely chop. Set aside.
- Cut bok choy stalks into 1-inch pieces.
- Coat frying pan with cooking spray or vegetable oil and heat over medium-high heat.
- Add boy choy stalks, onions, and green beans to pan. Sauté until the onions are translucent, about 5–7 minutes.
- Add bok choy greens and sauté until wilted, about 1 minute.
- Drizzle in soy sauce, stirring slowly to coat vegetables. Remove from heat. Season with pepper, if using, and serve.
Notes
Change it Up
- Add 1 teaspoon of fresh, peeled and sliced ginger, or 1/2 teaspoon ground ginger, 1 teaspoon minced garlic, and shredded chicken or garbanzo beans to make it a meal.
- Try using a blend of mushrooms, summer squash, and zucchini in place of bok choy. Garnish with sliced almonds.
Nutrition
Serving: 1 cupCalories: 90calCarbohydrates: 15gProtein: 2gFat: 3.5gSaturated Fat: 0gSodium: 80mgFiber: 3gSugar: 9g