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---------- Recipe via Meal-Master (tm) v8.02
Title: BOK CHOY
Categories: Diabetic, Vegetables, Side dish
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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