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Bok Choy

Source of Recipe

Diabetic Newsletter - e-mail
Bok Choy
Exchanges
Makes: 4 Servings

- 1 pound bok choy (Chinese celery)
- 1 teaspoon virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon crystalline fructose
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon sesame oil

Rinse bok choy in cold water. Cut stalks diagonally in 1-inch pieces and leaves into thin shreds. In a large non-stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more.

1/4 of recipe equals: Calories: 40, Fat: 2 g, Sodium: 59 mg, Protein: 1 g, Carbohydrate: 5 g, Cholesterol: 0 mg ++++ Exchanges: 1 Vegetable, 1/2 Fat