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Title: Bok Choy
Categories: Diabetic Vegetable Side
Yield: 4 Servings
| 1 | lb | Bok Choy; (Chinese celery) |
| 1 | ts | Virgin olive oil; |
| 1 | cl | Garlic; mince |
| 1/4 | ts | Crystaline fructose; |
| 1 | ts | Low-sodium soy sauce; |
| 1 | ts | Sesame oil; |
Rince bok choy in cold water. Cut stalks diagonally in 1" 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, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g;
Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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