This succulent sti-fry is full of flavor and oninenh, It is weal as part of an Asian menu, or equatiy delicious with grilled fish, poultry, oro meat
- 2 tablespoons sesame seeds
- 1 teaspoon canola oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 small savoy cabbage (10 ‘/2 ounces), finely shredded
- 2 head of bok choy, finely shredded
- 1’/2 cups bean sprouts
- 4 tablespoons oyster sauce Dash of black pepper
Preparation time | 10 minutes
Cooking time | 4-6 minutes
l. Heat a large nonstick skillet over mediumhigh heat. Toast the sesame seeds in the pan until lightly brown and fragrant. Pour the seeds into a small bow! to cool. Set aside
2. Heat the oil in the skillet over medium-high heat, Add the onion and sauté until tender, about 3-4 minutes. Add the garlic, cabbage, and bok choy; stir-fry until cabbage is wilted but still slightly crisp, about 5 minutes. Add the bean sprouts, oyster sauce, and sesame seeds, and cook for 2 minutes. Season with a dash of black pepper and serve warm
More ideas |
- Substitute 2 tablespoons of crushed cashew nuts or almonds for the sesame seeds.
Each serving provides | Calories 10! fal 4g ituraied tat? o chotesterol 0 ing sodium 4 mp P| – Sine F teal ine er : ¢ : ty VScies OU LF Pt LR
