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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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this oriental vegetable dish is low carb, low cal, low fat, and low sodium. goes well with meat or fish. Ingredients:
ingredients |
1/2 small head green cabbage ( about 1/2 pound ) |
1 small head bok choy ( about 3/4 pound ) |
1/2 cup fat-free reduced-sodium chicken broth |
2 tbs. reduced-sodium soy sauce |
2 tbs. rice wine vinegar |
1 tbs. brown sugar |
1/4 tsp. red pepper flakes (optional ) |
1 tbs. water |
1 tbs. cornstarch |
Directions:
1. 1)cut cabbage into 1-inch pieces. Cut the woody stems from Bok Choy leaves; slice stems into 1/2 -inch pieces. Cut tops of leaves into 1/2-inch slices; set aside.
2. 2)Combine cabbage and Bok Choy stems in a large non-stick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired.
3. 3)Bring to a biol over high heat. Reduce heat to medium. Cover and simmer 5 minutes or until vegetables are crisp-tender.
4. 4)Blend water into cornstarch in a small bowl until smooth. Stir into skillet. Cook and stir 1 minute or until sauce boils and thickens.
5. 5)Stir in reserved Boy Choy leaves; cook 1 minute.
6. Calories per serving: 34, Fat: 1g, Carbohydrate: 6g, Sodium: 170mg
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