[quicklook-recipe prep_time=”20 min” cook_time=”6 min” serves=”8″ details=”” ]
Side dishes that feature a wide variety of vegetables also feature a wide variety of essential nutrients and protective antioxidants.
[ingredients-list title=”Ingredients” serving_size=””]
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons fresh-squeezed lime juice
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 serrano chiles or jalapeño chiles, seeded and thinly sliced diagonally
- 3 scallions, thinly sliced
- 1 red bell pepper, seeded and cut into 1/4-inch pieces
- 1/4 pound snow peas
- 1 Japanese eggplant, cut into 1/4-inch cubes
- 1/4 pound mushrooms, stems removed and caps cut into wedges
- 1 tablespoon finely chopped, peeled fresh ginger
- 3 small heads baby bok choy, cored and thinly sliced
- 1/2 cup loosely packed basil leaves, cut into thin shreds
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”Under 30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In small bowl, stir together soy sauce, oyster sauce, lime juice, and sugar.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In large nonstick skillet or wok over medium-high heat, heat oil. Add garlic and chiles. Stir-fry 30 seconds. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]Add scallions, bell pepper, snow peas, eggplant, mushrooms, and ginger. Stir-fry 2 minutes. Add bok choy. Stir-fry until wilted, about 1 minute. Add soy sauce mixture. Stir-fry until all vegetables are crisp-tender, about 1 minute. Stir in basil and serve at once.[/step-item]
[/step-list-wrapper]
[nutrition-info calories=”78″ calories_fat=”” fat=”4g” sat_fat=”0g” choles=”0g” sodium=”128mg” carbs=”9g” sugars=”” protein=”3g” fiber=”4g”]
[/nutrition-info]
