---------- Recipe via Meal-Master (tm) v8.02

     Title: BOK CHOY
Categories: Diabetic, Vegetables, Side dish
     Yield: 4 servings

     1 lb Bok Choy; (Chinese celery)
     1 ts Virgin olive oil;
     1 cl Garlic; mince
   1/4 ts Crystaline fructose;
     1 ts Low-sodium soy sauce;
     1 ts Sesame oil;

 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

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