Braised Bok Choy

Braised Bok Choy

Also called «Chinese white cabbage», «pak choy», and «white mustard cabbage», this member of the cabbage family, cultivated in China since the fifth century a.d, is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves.

2 servings
Preparation 5 min
Cooking 10 min

100 calories per serving 


Ingredients

2 small bok choy, cut in half lengthwise   400 g
2 green onions/scallions, thinly sliced   30 g
2 tbsp butter, unsalted   30 g
1/3 cup water   85 mL

Method

  1. Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
  2. Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the water and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.
  3. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

100

Fat

9 g

14 %

Saturated 5 g
+ Trans 0.5 g

30 %

Cholesterol

25 mg

Sodium

120 mg

5 %

Carbohydrate

5 g

2 %

Fibre

2 g

9 %

Sugars

2 g

Protein

3 g

Vitamin A

90 %

Vitamin C

140 %

Calcium

20 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2
Good source of :
Calcium, Manganese, Potassium, Vitamin B6
Excellent source of :
Folacin, Vitamin A, Vitamin C, Vitamin K
Diet-related health claims :
Bone-healthy

More info


This recipe is in the following categories: Vegetables | Side dishes | Bone-healthy | Halal | High Calcium | Kosher | Low Sodium | Vegetarian

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