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Print this Recipe    Bok Choy

BOK CHOY ORIENTAL STYLE
serves 4-6
60 calories per serving

1 1/2 pounds fresh bok choy
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon margarine or butter
2 thin slices, gingerroot, finely chopped
1 clove garlic, finely chopped
1/8 teaspoon ground cayenne pepper (optional)
2 tablespoons water

Wash bok choy and cut off leaves and reserve. Remove bottom root,
cut stems into 1/4 inch slices. Cut leaves into 1/2 inch strips.
Mix cornstarch and soy sauce. Heat oil and and margarine in 12 inch
skillet over medium-high heat until margarine is melted. Add
gingerroot and garlic. Stir-fry until garlic is light brown. Stir
in pepper.

Add Bok Choy stems.Stir fry 2 minutes. Add water. Cover and cook
until stems are crisp-tender, about 2 minutes. Stir in cornstarch
mixture and bok choy leaves. Cook and stir until leaves are wilted,
1-2 minutes.

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