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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the soy sauce and sugar or the oyster sauce and the rice vinegar. Set aside. | 2. 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. | 3. 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. | 4. 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). | 5. Add the ginger and garlic, stirring frequently, for 30 seconds. Add the bok choy greens and the sauce mixture. Stir-fry mixture for 1 minute and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
peanut oil vegetable	2	tablespoons		-	-	-	-
bok choy	1 1/2	1/2		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	2		minced	8.94	1.9836	0.3816	0.03

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