Ingredients
- 1 Tbsp canola oil
- 1 bunch bok choy, rinsed well and chopped (4 cups)
- 1/3 cup chopped whole green onions
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 Tbsp reduced-sodium soy sauce
- 1/4 tsp freshly ground black pepper
- 2 Tbsp chopped fresh cilantro
- 4 cups fresh baby spinach leaves
Directions
- In large skillet, heat canola oil over medium-high heat.
- Add bok choy, green onions, garlic and ginger and cook 2-3 minutes or until bok choy is tender-crisp.
- Add soy sauce and pepper, stir to coat and cook 1 minute. Remove from heat and stir in cilantro.
- Arrange spinach leaves on serving platter. Spoon bok choy mixture over spinach and serve.
Nutritional Information Per Serving:
Calories: 50
Fat: 3.5 grams
Fiber: 2 grams
Sodium: 140 miligrams
Protein: 1 grams
Carbohydrates: 5 grams
Source: CanolaInfo