VCE--Stir-Fried Bok Choy with Roasted Peanuts

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Stir-Fried Bok Choy with Roasted Peanuts

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons raw peanuts

2 teaspoons roasted peanut oil

1/4 teaspoon red pepper flakes

salt

1 1/2 pounds bok choy

2 tablespoons peanut oil

4 cloves garlic -- minced

4 teaspoons minced ginger

2 tablespoons soy sauce

1 teaspoon cornstarch mixed with 3 tablespoons Stock

for Stir-Fries (page 262) or water

1 teaspoon roasted peanut oil

 

Fry the peanuts in 2 teaspoons roasted peanut oil until they're golden. Chop

with the pepper flakes and a few pinches salt and set aside.

 

Slice off the boy choy stems and cut them into 1-inch pieces. Leave the leaves

whole. Set the wok over high heat. Add the 2 tablespoons peanut oil and roll

it around the sides. When hot, add the garlic and ginger and stir-fry for 1

minute. Add the boy choy and a few pinches salt and stir-fry until wilted and

glossy. Add the soy sauce and cornstarch and stir-fry for 1 to 2 minutes more

or until the leaves are shiny and glazed. Add the crushed peanuts, toss, and

serve.

 

Source:

" page 264 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 164 Calories; 14g Fat (71.5% calories

from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 627mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat.

 

NOTES : Bok choy is like two vegetables in one -- the crisp stem, the tender

leaf. Serve with rice or noodles.

Nutr. Assoc. : 904405 4267 0 0 0 0 0 0 0 439 4267