stir fried bok choy, peanuts, hot sour sauce

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* Exported from MasterCook *

 

Stir Fried Bok Choy with Peanuts and Hot and Sour Sauce

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-04

 

Amount Measure Ingredient -- Preparation Method

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HOT-AND-SOUR SAUCE:

3 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 tablespoons water

1/2 teaspoon red pepper flakes -- or more to taste

2 pounds bok choy

STIRFRY:

1 tablespoon peanut oil

2 scallions -- minced

(include light green and white bulb)

3 medium garlic cloves -- minced

1 tablespoon minced fresh gingerroot

1/4 cup chopped unsalted peanuts

 

1. Combine vinegar, soy sauce, water, and hot red pepper flakes in small bowl

and set aside.

 

2. Separate leafy green portions of bok choy from white stalks. Discard tough

bottom portion from each stalk. Cut stalks crosswise into thin strips. (You

should have about 5 cups.) Cut leaves crosswise into thin strips. (You should

have about 7 cups.) Set stalks and leaves aside separately.

 

3. Heat oil in 12-inch nonstick skillet set over medium-high heat until almost

smoking. Add bok choy stalks and stir-fry until slightly softened, about 3

minutes. Push stalks to sides of pan and place scallions, garlic, and ginger in

center. Cook until fragrant, about 20 seconds.

 

4. Add bok choy leaves and hot-and-sour sauce to pan. Cover and cook until

stalks are tender and leaves have wilted, about 2 minutes. Uncover and stir in

peanuts. Stir-fry until sauce thickens a bit, about 30 seconds. Serve

immediately.

 

PER SERVING: 129 calories, 7 g protein, 9 g fat, 10 g carbohydrates, 3 g fiber,

447 mg sodium, 69% vitamin A, 174% vitamin C, 25% calcium

 

Source:

" Natural Health 1999-04 "

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Per Serving (excluding unknown items): 126 Calories; 8g Fat (53.9% calories from

fat); 6g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 665mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : The white bok choy stalks need longer to soften than the leaves, so they

are stir-fried first. The greens are then added to the pan, and the pan is

covered so they wilt quickly. Peanuts provide some crunch to this dish. This

recipe can also be made with napa cabbage.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1337 0 0 0 5378