Recipe Details
Ingredients
-
1tablespoonolive oil
-
1clovegarlic, minced, or more to taste
-
1teaspoonminced fresh ginger root
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5heads baby bok choy, ends trimmed and leaves separated
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2tablespoonswater
Cooking Directions
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Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.
Tips
I like to add 1/4 teaspoon chicken soup base (such as Penzey’s) to the hot bok choy. You can substitute 1/4 teaspoon ground ginger for the fresh ginger if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories95 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 164mg |
7% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 3g |
9% |
| Total Sugars 3g |
|
| Protein 4g |
|
| Vitamin C 113mg |
565% |
| Calcium 266mg |
20% |
| Iron 2mg |
12% |
| Potassium 640mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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