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Ingredients35 m servings 85 cals
Original recipe yields 4 servings
- Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.
- Cook's Notes:
- You can also use green cabbage instead of bok choy; just increase cooking time to 6 minutes.
- If you are not vegetarian, use chicken broth for extra flavor instead of vegetable broth.
Per Serving: 85 calories; 5.1 g fat; 8.8 g carbohydrates; 2 g protein; 0 mg cholesterol; 126 mg sodium. Full nutrition
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