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How To make Bok Choy


1 lb Bok Choy; (Chinese celery)
1 ts Virgin olive oil;
1 cl Garlic; mince
1/4 ts Crystaline fructose;
1 ts Low-sodium soy sauce;
1 ts Sesame oil;
Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and leaves into thin shreds. In a large non-stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g; Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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