Serves: 4
Fruits and Vegetables: ½ cup per serving
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
8 cups bok choy, chopped
2 tablespoons reduced-sodium soy sauce
¼ teaspoon black pepper, ground
Directions
- Wash and prepare fresh vegetables.
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger to the skillet and cook for 1 to 2 minutes.
- Add bok choy and soy sauce. Stir while cooking until the bok choy leaves turn bright green and the stalks are slightly translucent.
- Add black pepper and stir.
Nutrition Facts
Serving size: ½ cup; Calories: 60; Carbohydrates: 4 g; Fiber: 2 g, Fat: 3.5 g; Saturated fat: 0.5 g; Sodium: 380mg