Bok Choy
Yield: 4 servings
1 lb Bok Choy; (Chinese celery) 1/4 ts Crystaline fructose;
1 ts Virgin olive oil; 1 ts Low-sodium soy sauce;
1 cl Garlic; mince 1 ts Sesame oil;
Rince bok choy in cold water. Cut stalks diagonally in 1 pieces and
leaves into thin shreds. In a large non-stick skillet, heat oil. Add
the stems first and saute, tossing, about 2 minutes. Then add
garlic, leaves, fructose, soy sauce and sesame oil, and continue
cooking over high heat 2 minutes more.
Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g;
Source: The Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
441 lb Bok Choy; (Chinese celery) 1/4 ts Crystaline fructose;
1 ts Virgin olive oil; 1 ts Low-sodium soy sauce;
1 cl Garlic; mince 1 ts Sesame oil;
Rince bok choy in cold water. Cut stalks diagonally in 1 pieces and
leaves into thin shreds. In a large non-stick skillet, heat oil. Add
the stems first and saute, tossing, about 2 minutes. Then add
garlic, leaves, fructose, soy sauce and sesame oil, and continue
cooking over high heat 2 minutes more.
Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g;
Source: The Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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