- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- canola oil
- 30 mL
- 2
- cloves garlic, minced
- 1
- fresh red finger chili, thinly sliced
- 1 tbsp
- minced fresh ginger
- 15 mL
- 8 cups
-
mixed chopped greens, such as rapini, napa cabbage,
mustard greens, kale or Swiss chard - 2 L
- 6
- heads baby bok choy, quartered lengthwise
- 2 tbsp
- soy sauce
- 30 mL
- 4 tsp
- sesame oil
- 20 mL
Directions
Step 1
Heat oil in large skillet or wok over medium-high heat. Stir in garlic, chili and ginger; cook 30 sec. until fragrant. Add greens and bok choy with 2 tbsp (30 mL) water. Cook, stirring, 3 min. until leaves are bright green and softened.
Step 2
Stir in soy sauce and sesame oil. Cover and cook 1 min. Transfer to serving plate. Serve immediately.
Tip
Substitute a pinch of red chili flakes for the fresh finger chili.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 160
- Fat:
- 13 g
- Saturated Fat:
- 1 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Protein:
- 4 g
- Sodium:
- 510 mg
