| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | Sugar |
| 2 | T | Vinegar |
| 2 | T | Worcestershire sauce |
| 1/4 | c | Chili sauce |
| 6 | Bacon, cooked and crumbled | |
| 2 | T | Cooking oil |
| 3 | c | Chopped bok choy |
INSTRUCTIONS
Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. Origin: Recipes of British Columbia, Canada. Book Shared by: Sharon Stevens. Aug/91 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 58.2mg
Potassium: 89.4mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: 5.8g
Protein: <1g