Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Tomato juice |
2 \N | Cloves garlic -- finely |
\N \N | Chopped |
\N \N | (about 1 teaspoon) |
1 teaspoon | Finely chopped gingerroot |
4 cups | Chopped bok choy (about 1/3 |
\N medium | Head) |
1 cup | Chopped mushrooms (about 4 |
\N \N | Ounces) |
½ cup | Chopped yellow bell pepper |
\N \N | (about 1 small) |
¼ cup | Chopped green onions (2 to 3 |
\N \N | Medium) |
2 tablespoons | Chopped fresh cilantro |
\N \N | Leaves |
2 tablespoons | Lime juice |
1 teaspoon | Reduced-sodium soy sauce |
Mix ½ 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@...> Posted to mc-recipe 8/15/96
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