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Ingredientes
- 1 1/2 tsp Asian sesame oil
- 3 med garlic clove, thinly sliced
- 1 x dry warm chile pepper
- 4 x leeks thinly sliced diagonally, (3 c.) (white parts only)
- 1 sm head bok choy trimmed and sliced crosswise into 8
- 1 x bulb fennel, (1/2 c.) trimmed and thinly sliced
- 2 c. spinach leaves, rinsed well
- 1 x star anise
- 1 tsp chopped fresh ginger
- 1/2 c. vegetable broth
- 1/2 tsp minced fresh rosemary
- 2 Tbsp. low-sodium soy sauce
Direcciones
- 4 SERVINGS DAIRY-FREE
- Fresh fennel lends a lovely anise flavor to this warm and tangy recipe. Enjoy it as a side dish or possibly even as an entree when spooned over fluffy steamed white rice or possibly cellophane noodles.
- In large skillet, heat sesame oil over medium heat. Add in garlic, chile pepper, leeks and bok choy and cook, stirring often, till vegetables just begin to soften, about 4 min.
- Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to low and simmer, stirring occasionally, for 10 min. Stir in rosemary and soy sauce.
- Throw away star anise and chile and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 17 | 26% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 344mg | 10% |
| Total Carbs 10.97g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.07g | 1% |
| Protein 2.12g | 3% |
