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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a wonderful side dish for an Asian style entree. Bok choy has a wonderful, crisp texture that is reminiscent of celery. You can easily add shrimp or chicken to make a main dish, but I recommend doubling the sauce if you do so. Simple and yummy:) Ingredients:
1 tablespoon olive oil |
2 -3 cloves garlic, minced |
1/4 teaspoon ground ginger |
1/4 teaspoon ground black pepper |
4 cups bok choy, thinly sliced |
1 chicken bouillon cube, dissolved in 1/2 c. water |
1/4 cup soy sauce |
1 teaspoon granulated sugar |
1 tablespoon cornstarch |
Directions:
1. Heat oil in saucepan over medium heat.
2. Add garlic, ginger, black pepper, and bok choy.
3. Stir fry about 3 min.
4. In bowl, combine dissolved boullion and water, soy sauce, sugar, and cornstarch.
5. Whisk well.
6. Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
7. Serve hot.
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