Add bok
choy whites and cook, stirring frequently, until tender, 8 to 10 minutes.
Not exact matches
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from
whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok
choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok
choy,
whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
In a stock pot, layer the vegetables in this order: cabbage, celery, bok
choy (
whites), onion, tomato, baby spinach, watercress, bok
choy (greens).
Once hot, add the yu
choy, broccolini, scallion
whites, and a pinch of salt.
Lunch - aka Second breakfast: 2 eggs, egg
whites, 1 slice gluten - free toast with butter, steamed bok
choy (if I was away from home I would have eaten some of the hard boiled eggs I have ready to go).