Sautèed Asian greens

7

PREP TIME

5 min

TOTAL TIME

15 min

Makes

4 Servings

Sautèed Asian greens

Roberto Caruso

Ingredients

  • 10 baby bok choy , preferably Shanghai, cut in half lengthwise with cores intact
  • 1 tbsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tsp dark sesame oil

Instructions

  • Rinse bok choy under cold running water to remove grit. Drain well.
  • Heat a large frying pan over medium high. Add vegetable oil, then bok choy. Pan will be very full. Cook, turning often, until bright green and tendercrisp, about 4 min. Stir in oyster sauce and sesame oil until coated. Serve with Honey-Glazed Tilapia.

Nutrition (per serving)

  • Calories
  • 68,
  • Protein
  • 3 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 5 g,
  • Fibre
  • 2 g,
  • Sodium
  • 310 mg.

Substitution Tip:

If the jade-green Shanghai baby bok choy isn’t available, a good rule of thumb is 8 baby bok choy to 1 large. Trim ends off a regular head and cut in half crosswise. Add 1 to 2 more min of cooking time.

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