Bok choy with cilantro soy sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tomato juice |
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| (about 1 teaspoon) | ||
| 1 | teaspoon | Finely chopped gingerroot |
| 4 | cups | Chopped bok choy (about 1/3 |
| medium | Head) | |
| 1 | cup | Chopped mushrooms (about 4 |
| Ounces) | ||
| ½ | cup | Chopped yellow bell pepper |
| (about 1 small) | ||
| ¼ | cup | Chopped green onions (2 to 3 |
| Medium) | ||
| 2 | tablespoons | Chopped fresh cilantro |
| Leaves | ||
| 2 | tablespoons | Lime juice |
| 1 | teaspoon | Reduced-sodium soy sauce |
Directions
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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