- 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
Method
- 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.
Tips
Substitute a pinch of red chili flakes for the fresh finger chili.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
