1 cup pea pods or frozen peas
3/4 cup button mushrooms, sliced
1/2 cup mung bean sprouts
3 ounces baby carrots, slivered (about 6)
4 cups sliced kale or collard greens
1 inch fresh ginger, minced
2 garlic cloves, minced
1 tablespoon low sodium, gluten free soy sauce
Wash the bok choy well. Slice the white stems into 1/4-inch slices and set aside. Slice the green leafy tops thinly and keep separate from the stems.
Preheat a non-stick wok or deep skillet. Add the carrots, garlic, and cook for another minute. Add the bok choy stems, cabbage, basil, oregano, and 1/4 cup water. Cover tightly and steam for about 3 minutes, stirring several times. Stir in the bok choy leaves, kale, and beans and add another splash of water if it’s too dry. Cover and steam until the kale is tender and bright green, about 3 minutes. Season with salt and pepper and stir in salad dressing or vinegar just before serving.
Servings: 2
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