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This recipe is...
rich in veggies
lower in fat
lower in carbs
1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1/2 cup thinly sliced Chinese cabbage (bok choy)
1/2 cup thinly sliced carrots
1/2 cup broccoli florets, blanched and cut into small pieces
freshly ground black pepper
2 tablespoons low-sodium soy sauce
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition. Season with pepper.
4. Add the soy sauce and cook until the vegetables are slightly tender.
Serving Size: about 1 cup
Number of Servings: 2
|Fat||4 g||Fiber||2 g|
|Protein||2 g||Saturated Fat||1 g|
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