Bok-choy salad
Makes 4 Servings
Updated Mar 1, 2017
Chatelaine
Instructions
- Slice 12 mini Shanghai bok choy in half lengthwise. Wash to remove any grit. Plunge into a large pot of boiling water for 30 sec. Drain and rinse until cold. Pat dry. Whisk 4 tsp soy sauce with 1 tbsp rice vinegar, 2 tsp sesame oil and 1 tsp sugar in a large bowl. Whisk in 2 tbsp vegetable oil. Add bok choy and toss until coated.
Nutrition
Calories 104, Protein 2 g, Carbohydrates 4 g, Fat 9 g, Fibre 1 g, Sodium 346 mg.
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