| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | c | Tomato juice |
| 2 | Cloves garlic; finely chopped | |
| (about 1 teaspoon) | ||
| 1 | ts | Finely chopped gingerroot |
| 4 | c | Chopped bok choy (about 1/3 medium head) |
| 1 | c | Chopped mushrooms (about 4 ounces) |
| 1/2 | c | Chopped yellow bell pepper (about 1 small) |
| 1/4 | c | Chopped green onions (2 to 3 medium) |
| 2 | tb | Chopped fresh cilantro leaves |
| 2 | tb | Lime juice |
| 1 | ts | Reduced-sodium soy sauce |
INSTRUCTIONS
Mix 1/2 cup of the tomato juice, the garlic and gingerroot in 10-inch skillet. Cook over medium heat 2 minutes. Stir in remaining tomato juice, the bok choy, mushrooms, bell pepper and onions. Cook 3 minutes, stirring occasionally, until bok choy leaves are wilted. Stir in remaining ingredients. 6 servings Source: Betty Crocker, New Choices Cookbook Typos by Brenda Adams <adamsfmle@aol.com> Posted to mc-recipe 8/15/96 Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 04:02:48 -0400 From: ADAMSFMLE@aol.com
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