Chinese Vegetables

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"This is out of a new cookbook I picked up at an Antique store...called "The Essential Asian Cookbook"."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (15.4 g)
  • Calories 40.3
  • Total Fat - 4 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0.3 mg
  • Sodium - 25.4 mg
  • Total Carbohydrate - 1.1 g
  • Dietary Fiber - 0 g
  • Sugars - 0.7 g
  • Protein - 0.1 g
  • Calcium - 1.9 mg
  • Iron - 0 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Bring a large pan of water to boil.

Step 2

Wash the bok choy and remove any tough stems.

Step 3

Chop the bok choy into 3 equal portions.

Step 4

Add the bok choy to the pan of boiling water.

Step 5

Cover for 1 to 2 minutes or until just tender but still crisp.

Step 6

Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.

Step 7

Heat the peanut oil in s small pan and cook the garlic briefly.

Step 8

Add the oyster sauce, sugar, water and sesame oil and bring to a boil.

Step 9

Pour over the bok choy and toss to coat.

Step 10

Serve immediately.

Tips & Variations


No special items needed.

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