Loaded with bright green vegetables and bursting with flavor, this stir-fry is like a little taste of springtime. Serve it with brown rice.
- 3 tsp. vegetable oil
- 5 cloves garlic, minced (1 Tbs. plus 2 tsp.)
- 3 green onions, minced
- 1 Tbs. minced fresh ginger
- 4 Tbs. low-sodium vegetable broth
- 2 Tbs. dry sherry
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. black bean garlic sauce
- 2 tsp. sugar
- 1 1/2 tsp. dark sesame oil
- 1 large head bok choy (about 1 1/2 lb.), stalks cut into 1/2-inch pieces, leaves shredded
- 8 oz. snow peas
- 1 cup frozen corn, thawed
- 10 radishes, trimmed and quartered
- 8 oz. baked teriyaki tofu, cut into 1/2-inch-cubes
1. Heat 1 tsp. oil in large nonstick skillet or wok over medium-high heat. Add garlic, green onions and ginger, and cook 1 minute, stirring often, until fragrant. Add broth, sherry, soy sauce, black bean sauce, sugar and sesame oil. Bring to a simmer, then remove from heat and pour into small bowl.
2. Heat remaining 2 tsp. vegetable oil in same pan over medium-high heat. Add bok choy stalks and cook, stirring, 1 minute. Add snow peas and cook, stirring, 1 minute, or until vegetables are crisp-tender and bright green.
3. Add bok choy leaves and pinch of salt to pan. Cook, tossing gently, until leaves just wilt, 1 to 2 minutes. Add corn, radishes, tofu and sauce, tossing gently until warmed through. Serve immediately.
- Calories: 187
- Carbohydrate Content: 17 g
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 13 g
- Saturated Fat Content: 1 g
- Sodium Content: 679 mg
- Sugar Content: 5 g