Directions:
- Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.
- Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.
- Wisdom of the Chinese Kitchen by Grace Young, Simon & Schuster
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.95 Kcal (243 kJ) | ||
| Calories from fat | 30.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Sodium | 222.74mg | 9% | |
| Potassium | 15.89mg | 0% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 49.6mg | 83% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 129.3mg | 718% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 43.69 Kcal (183 kJ) | ||
| Calories from fat | 23.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 5% | |
|---|---|---|---|
| Sodium | 167.94mg | 9% | |
| Potassium | 11.98mg | 0% | |
| Total Carbs | 4.74g | 2% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.88g | 5% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 37.4mg | 83% | |
| Vitamin A | 4.3mg | 189% | |
| Iron | 97.5mg | 718% | |
| Calcium | 102.5mg | 14% | |
* 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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