Bok Choy with Green Onions and Peanuts
5.2g
Net Carbs
6.5g
Protein
8.6g
Fat
3.2g
Fiber
125
Calories
Ingredients:
- 1 fluid ounce Tap Water
- 1 packet Splenda
- 1 teaspoon Sesame Oil
- 1/8 teaspoon Red Chili Pepper, crushed
- 1 tablespoon Canola Vegetable Oil
- 2 tablespoons Tamari Soybean Sauce
- 8 heads Chinese Cabbage (Bok-Choy, Pak-Choi)
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1 1/2 teaspoons Garlic
- 1/4 cup Peanuts
Directions:
Ingredient note: we suggest using baby bock choy for this recipe. Roughly 8 heads of baby bok choy should weight in at 32 ounces, or two pounds.
- In a small bowl, mix tamari, water and sugar substitute (1 tsp or 1 packet); set aside.
- In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes.
- Stir in peanuts and serve immediately.
