Vegetable Saute
Recipe: #20576
August 12, 2015
Categories: Side Dishes, Bok Choy, Sunday Dinner, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"I adapted this based on what I had on hand and using herbs I grow -- thus this is a very easily adaptable recipe."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (358.5 g)
- Calories 136.7
- Total Fat - 9 g
- Saturated Fat - 1.7 g
- Cholesterol - 2.4 mg
- Sodium - 177.6 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 4.3 g
- Sugars - 6.4 g
- Protein - 6.6 g
- Calcium - 217.7 mg
- Iron - 3.6 mg
- Vitamin C - 75.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in skillet over medium high heat. Add shallot (or onion) and cook until softened (5 minutes). Add the bok choy and cook another 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the oregano and cumin. Put in a serving dish and add the green onions or chives on top; toss well.
Tips
No special items needed.
1 Reviews
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