Also known as Chinese white cabbage, bok choy is an excellent source of vitamin C, folate, calcium, and fiber.
Recipe Ingredient Details:
1 cup low-sodium chicken broth
3 tablespoons low-sodium tamari or soy sauce
1 tablespoon cornstarch
8 ounces soba noodles (uncooked)
2 tablespoons toasted sesame oil
2 cups thinly sliced baby or regular bok choy (stems and leaves divided)
3/4 pound shrimp (shelled and deveined)
1 cup fresh broccoli florets
1 cup thinly sliced red bell pepper
1 1/2 cups sliced shiitake mushrooms
1/2 cup sliced green onion
2 cloves garlic (minced)
In small bowl, stir together broth, tamari or soy sauce, and cornstarch; set aside.
Cook noodles according to package directions; drain.
While noodles are cooking, heat oil in a large skillet or wok over medium-high heat. Add bok choy stems, shrimp, broccoli, and red bell pepper; stir-fry 3 minutes. Add bok choy leaves, mushrooms, green onions, and garlic; stir-fry 3 minutes or until tender.
Stir cornstarch mixture into shrimp mixture. Cook, stirring constantly, until mixture thickens. Add hot noodles, toss well, and serve.
Recipe Additional Notes:
PER SERVING: 320 cal, 21% fat cal, 8g fat, 0g sat fat, 108mg chol, 24g protein, 42g carb, 2g fiber, 879mg sodium
Tue, 2006-03-28 14:44