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Add a photoA simple side dish to fresh bok choy and carrots sauteed to go with any entree or even as part of a vegetarian dinner.
Ingredientes
- 1 tablespoon of olive oil.
- 1 cup carrots, diced in 1/2 pieces.
- 2 cups of bok choy, sliced and diced
- 1/4 - 1/2 teaspoon roasted red pepper flakes.
- salt and pepper to taste.
- 1-2 tablespoons of low fat chicken broth if neededm
Direcciones
- Prepare the vegetables ahead by cutting and dicing.
- Heat oil in heavy skillet (cast iron skillet is great).
- Add the roasted red pepper flakes.
- Add the carrots and cook for 5-7 minutes.
- Stir in the bok choy, stalk first to soften.
- Add the leaves of the bok choy.
- Cook until all is tender.
- May add 2 T of broth if need more liquid.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 31 | 67% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 174mg | 5% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.72g | 1% |
| Protein 0.78g | 1% |
