Cut 2 inches off the bottom of the bunch of
bok choy and discard. Separate the leaves and
stems, and wash carefully. Drain and dry on
paper towels. Cut the stems from the leaves.
Cut the stems across into ¼-inch slices and the
leaves into ¼-inch strips. Keep separate.
Heat the oil in a large skillet over medium
high. Drop in the garlic, ginger, and onion, and
cook 30 seconds. Add the bok choy stems and
stir-fry 3–5 minutes. Toss in the leaves and cook
1 minute longer. Add the hoisin or soy sauce
and stir to coat the bok choy. Serve immediately.
Per serving : 33 calories, 2 g fat, 0 g saturated fat, 4 g
carbohydrate, 3 g protein, 2 g dietary fi ber, 235 mg
sodium. Exchanges: 1 Vegetable
BOK CHOY • 91