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EatSmarter exclusive recipe

Stir-Fried Baby Bok Choy

with a Sweet and Spicy Sauce
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Stir-Fried Baby Bok Choy

Stir-Fried Baby Bok Choy - Quick-cooked, crisp vegetables with a spicy sauce

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
130
calories
Calories
0
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Ingredients

for
2
servings
10
Baby bok choy (about 600 g)
1
½
2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
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Preparation

Kitchen utensils

1 Skillet (with lid), 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon

Preparation steps

1.
Stir-Fried Baby Bok Choy preparation step 1

Remove any wilted outer leaves from the bok choy. Trim stem end, then rinse bok choy in cold water and drain. 

2.
Stir-Fried Baby Bok Choy preparation step 2

Rinse chile, wipe dry, halve lengthwise and remove seeds. Finely chop chile. squeeze juice from lemon, reserving 1 tablespoon juice.

3.
Stir-Fried Baby Bok Choy preparation step 3

In a bowl, mix together fish sauce, soy sauce, honey, lemon juice and 2 tablespoons water.

4.
Stir-Fried Baby Bok Choy preparation step 4

Heat the oil in a pan over high heat. Stir-fry bok choy until crisp-tender and bright green, about 2 minutes.

5.
Stir-Fried Baby Bok Choy preparation step 5

Add chile and cook, stirring, until fragrant.

6.
Stir-Fried Baby Bok Choy preparation step 6

Stir in sauce, reduce heat, cover and simmer until vegetables are evenly coated, about 1 minute. Serve immediately.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie130 kcal(6 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates11 g(7 %)
Sugar added3 g(12 %)
Roughage6.5 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate258 μg(86 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C82 mg(86 %)
Potassium532 mg(13 %)
Calcium133 mg(13 %)
Magnesium45 mg(15 %)
Iron2.5 mg(17 %)
Iodine1 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids0.9 g
Uric acid91 mg
Cholesterol0 mg
Development of this recipe:
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