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Substitute baby spinach leaves for the cut-up bok choy.
Serve with hot cooked brown rice.
Add 1/4 tsp. crushed red pepper to the dressing mixture before using as directed.
This delicious low-calorie stir-fry is great any night of the week! As an added bonus, the bok choy is an excellent source of vitamin A and teams up with the red pepper to provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
While this tastes great and fresh, don't be fooled by the 20 minute prep time - I quickly discovered that bok choy is sandy like leeks and took more effort than I cared to use cleaning vegetables. Total time was about 40 minutes (I did peel and devein the shrimp as well).