| 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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