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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim bottom inch from head of bok choy. Wash leaves and pat dry. With knife, cut leafy green portion away from either side of triangular white stalk. | 2. Cut each white stalk in half lengthwise then crosswise into 1/2 inch pieces. Stack leafy greens then slice them crosswise into thin strips. Keep sliced stalks and leaves separate. | 3. Heat a 12 inch non-stick skillet over high heat, add the oil and swirl to coat. Add the bok choy stalks and cook, stirring frequently, until the edges start to turn translucent (4-5 minutes). | 4. Add the garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the broth. Cover, reduce heat to medium-low and cook, stirring twice, until bok choy is just tender (4 minutes). | 5. Remove cover, increase heat to medium-high and stir-fry for two minutes. Stir in the vinegar, season with salt and pepper. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil vegetable	2	tablespoons		-	-	-	-
bok choy	1 1/2	1/2		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
rice vinegar	1	teaspoon		-	-	-	-
black pepper			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.