Hands-on time: 20 minutes (some time to spare)
Time to table: 20 minutes
Serves 4
1 tablespoon sesame seeds, toasted (definitely optional, also a whole tablespoon seemed way too much)
1 tablespoon peanut oil (or use 2 teaspoons to keep to 1 tablespoon fat total and 1 point per serving)
1 pound baby bok choy, ends trimmed, halved lengthwise
3 cloves garlic, minced (I used 1 tablespoon from a jar)
1 tablespoon fresh ginger (from a jar)
2 green onions, chopped (none on hand so skipped this)
GLAZE
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce (I used low-salt)
1 teaspoon sesame oil
1/2 teaspoon sugar
Toast the sesame seeds (if you're using) in a dry non-stick skillet to golden. Set aside.
Add the peanut oil to the skillet and let heat on MEDIUM HIGH. When it's hot, add the bok choy, cut side down, interweaving so the stems touch the skillet, the greens stay on top. Let brown for 3 - 4 minutes. Turn over and cook a minute. Transfer to a platter. (While they're cooking, assemble the glaze ingredients in a small bowl.)
Add the garlic, ginger and green onion to the skillet, let cook 1 minute. Add the glaze ingredients and cook til just beginning to thicken, about 1 minute. Return the bok choy to the skillet, cut side down and cook for a minute or two. Return to the serving platter, top with sesame seeds. Serve immediately.
NUTRITION ESTIMATE
Made with 1 tablespoon peanut oil, Per Serving: 100 Cal (49% from Fat, 7% from Protein, 44% from Carb); 2 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 12 g Carb; 2 g Fiber; NetCarb10; 1 g Sugar; 66 mg Calcium; 2 mg Iron; 622 mg Sodium; 0 mg Cholesterol; Weight Watchers 2 points
Made with 2 teaspoons peanut oil, Per Serving: 90 Cal (43% from Fat, 8% from Protein, 49% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 12 g Carb; 2 g Fiber; NetCarb10; 1 g Sugar; 66 mg Calcium; 2 mg Iron; 622 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
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