Stir-fried bok choy
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, finely chopped
8 cups bok choy
1 1/2 tablespoon soy sauce
1 tablespoon toasted or plain sesame seeds
pepper to taste
Thoroughly wash bok choy leaves under cold, running water, then drain. Roughly chop bok choy into large pieces. Heat olive oil in a wok or deep saucepan on medium heat. Add ginger and garlic, and sauté until garlic starts to turn light brown. Add bok choy and soy sauce. Cook about 5 minutes, stirring occasionally, until leaves of bok choy are wilted and stems begin to appear translucent but remain crisp. Turn off heat and stir in sesame seeds and pepper, to taste. Makes four 1/2-cup servings.
Nutrition information: 68 calories, 5 grams fat, 3 grams protein, 4.6 grams carbohydrate, 460 milligrams sodium
Adapted from the Live, Eat, Play website, at Colorado State University.