SHANGHAI BOK CHOY WITH OYSTER SAUCE
Servings: 6
Prep time: 0:05:00
Bake/Cook time: 0:10:00
Calories: 25
Fat: 0 grams
Protein: 2 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
8 heads Shanghai baby bok choy, halved, or 1 regular bok
choy, cut into 6" pieces
1 cup reduced sodium chicken broth
3 tablespoons oyster sauce
1 teaspoon ThickenThin Not/Starch Thickener
Chili oil to taste
1. Cook bok choy in a large pan of lightly salted boiling
water 5 minutes, until tender but still firm. Drain well.
2. In a small saucepan, bring broth and oyster sauce to a
simmer. Stir in thickener; cook 2 minutes. Add chili oil to
taste; pour over bok choy. Toss gently to coat.
Oyster sauce, a popular Chinese condiment, can be found in the
Asian section of most supermarkets or at Ethnicgrocer.com. Bok
choy is Chinese cabbage.
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