Bok choy with cilantro soy sauce

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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