| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
| 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; |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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