Ingredients:
- 2 tblsp extra virgin olive oil
- 2 tblsp seasoned rice vinegar, available in the asian section of your grocery store
Directions:
- Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1 1/2-inch-wide strips.
- Place a large wok or a pot large enough to hold all the bok choy over medium heat. When wok or pot is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly.
- When the oil is hot, add the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.
- Adapted from From Bangkok to Bali in 30 Minutes, by Theresa Volpe Laursen and Byron Laursen (Harvard Common Press, 2003)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 26.98 Kcal (113 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 291.11mg | 12% | |
| Potassium | 22.05mg | 0% | |
| Total Carbs | 5.86g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 65.9mg | 110% | |
| Vitamin A | 7.6mg | 252% | |
| Iron | 172.3mg | 957% | |
| Calcium | 176.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 16.33 Kcal (68 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 176.22mg | 12% | |
| Potassium | 13.35mg | 0% | |
| Total Carbs | 3.55g | 2% | |
| Sugars | 0.32g | 2% | |
| Dietary Fiber | 1.11g | 7% | |
| Protein | 1.01g | 3% | |
| Vitamin C | 39.9mg | 110% | |
| Vitamin A | 4.6mg | 252% | |
| Iron | 104.3mg | 957% | |
| Calcium | 106.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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