Stir Fried Asian Baby Bok Choy
Stir Fried Asian Baby Bok Choy - Quick-cooked, crisp vegetables with a spicy sauce
Healthy, because
Even smarter
Nutritional values
The low-calorie side dish Pak Choi contains plenty of folic acid - more than half the daily requirement. The vitamin of the B group is indispensable for the formation of new cells - and therefore also particularly important during pregnancy.
When choosing soy sauce, you should take a close look at the label. A good soy sauce contains few and natural ingredients such as soybeans, water and salt. It should also be produced without flavour enhancers or preservatives.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 90.2 μg | (150 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 22 ozs Bok Choy
- 1 red chili pepper
- ½ lemon
- 2 Tbsps Thai fish sauce
- 1 Tbsp soy sauce
- 1 Tbsp honey (or maple syrup)
- 1 Tbsp vegetable oil
Kitchen utensils
Preparation steps
Remove any wilted outer leaves from the bok choy. Trim stem end, then rinse bok choy in cold water and drain.
Rinse chile, wipe dry, halve lengthwise and remove seeds. Finely chop chile. squeeze juice from lemon, reserving 1 tablespoon juice.
In a bowl, mix together fish sauce, soy sauce, honey or maple syrup, lemon juice, and 2 tablespoons water.
Heat the oil in a pan over high heat. Stir-fry bok choy until crisp-tender and bright green, about 2 minutes.
Add chile and cook, stirring, until fragrant.
Stir in sauce, reduce heat, cover and simmer until vegetables are evenly coated, about 1 minute. Serve immediately.
