Stir Fried Bok Choy Wednesday, January 17, 2006
1 lb Bok Choy (Chinese cabbage)
1 tsp virgin olive oil;
½ tsp garlic, minced
1 TBSP Splenda
1 TBSP soy sauce
1 tsp sesame oil
Rinse bok choy in cold water. Cut stalks diagonally in 1/2" 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, Splenda, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. Serve hot.