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
