2 spring onions or 1 bunch scallions, white and light green parts only, thinly sliced
3 tablespoons low-sodium soy sauce
1/2 teaspoon sugar
1 Fresno chili, very thinly sliced
1/4 cup chopped cashews
3 small radishes, very thinly sliced
1 1/2 teaspoon toasted sesame seeds
Calories per serving 138
Fat per serving 12g
Saturated fat per serving 2g
Cholesterol per serving 0mg
Fiber per serving 1g
Protein per serving 3g
Carbohydrate per serving 7g
Sodium per serving 420mg
Iron per serving 3mg
Calcium per serving 45mg
How to Make It
Trim leafy greens from bok choy; chop greens and reserve. (You should have about 2 cups.) Cut stalks into 1-inch pieces. Discard root ends.
Heat a large cast-iron skillet or wok over high heat. Add oil; swirl to coat. Add bok choy stalks and onions. Stir-fry until just softened, about 2 minutes. Add reserved greens, soy sauce, sugar and chili. Stir-fry until liquid has thickened, about 1 minute. Transfer mixture and sauce to a serving bowl. Top with cashews, radish slices and sesame seeds; serve immediately.
Also appeared in:
Health, May, 2016
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