Vegetables cooked in broth adds dimension and flavor without relying on olive oil or butter. Recipe courtesy of Jesse Ziff Cool.
1 1/2 pounds bok choy
2 cups vegetable or chicken broth
2 garlic cloves, minced
1 small onion, thinly sliced
1/2 orange, cut into wedges
1 can (4 ounces) sliced water chestnuts, drained
1/2 cup chopped fresh cilantro
2 tablespoons tamari or soy sauce
Freshly ground pepper
1. If the bok choy heads are small, cut into halves or quarters. If it is a large head, chop into bite-size pieces.
2. In a medium saucepan over high heat, bring the broth, garlic, onion, and orange wedges to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the bok choy and simmer for 5 minutes, or until tender. Add the water chestnuts, cilantro, and tamari or soy sauce. Simmer for 1 minute. Remove and discard the orange wedges. Season with salt and pepper to taste. Serve in bowls.
(based on individual servings)
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 635 mg
Carbohydrates: 8 g
Fiber: 3 g
Protein: 4 g
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.