| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime7 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Asian sesame oil |
| 3 |
md |
Garlic clove; thinly sliced |
| 1 |
|
Dried hot chile pepper |
| 4 |
|
Leeks thinly sliced diagonally; (3 cups) |
|
|
(white parts only) |
| 1 |
sm |
Head bok choy |
|
|
Trimmed and sliced crosswise into 8 |
|
|
Piece |
| 1 |
|
Bulb fennel; (1/2 cups) |
|
|
Trimmed and thinly sliced |
| 2 |
c |
Spinach leaves; rinsed well |
| 1 |
|
Star anise |
| 1 |
ts |
Minced fresh ginger |
| 1/2 |
c |
Vegetable broth |
| 1/2 |
ts |
Chopped fresh rosemary |
| 2 |
tb |
Low-sodium soy sauce |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
Fresh fennel lends a lovely anise flavor to this hot and tangy recipe.
Enjoy it as a side dish or even as an entree when spooned over fluffy
steamed white rice or cellophane noodles.
In large skillet, heat sesame oil over medium heat. Add garlic, chile
pepper, leeks and bok choy and cook, stirring often, until vegetables
just begin to soften, about 4 minutes.
Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to
low and simmer, stirring occasionally, for 10 minutes. Stir in
rosemary and soy sauce. Discard star anise and chile and serve hot.
Recipe adapted from Rancho la Puerta Cookbook by Bill Wavrin (Broadway
Books, 1998).
PER SERVING: 106 CAL.; 5G PROT.; 2G TOTAL FAT (0 SAT. FAT); 190
CARB.; 0 CHOL.; 401MG SOD.; 6G FIBER
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 66
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