Yield: 4
Asian Greens
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
Ingredients
- ¼ cup fish sauce
- 2 tbsp water
- 2 tbsp rice vinegar
- 1 lime, juice
- 1 tbsp honey
- 1 garlic clove, grated
- 1 red chili pepper, thinly sliced
- 1 tbsp oil
- 4 cups baby bok choy
- 2 cups broccoli florets
- 2 cups snap peas
Instructions
- In a small bowl, whisk together the fish sauce, water, rice vinegar, lime juice, honey, garlic, and chili. Set it aside.
- In a large skillet, heat the oil over medium-high heat. Add the bok choy, broccoli, and snap peas to the skillet. Cook, stirring occasionally, until the vegetables turn bright green, about 2 to 3 minutes. Stir in the fish sauce vinaigrette. Continue to cook, stirring occasionally, until the vinaigrette reduces slightly, about 2 to 3 minutes.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 1527mgCarbohydrates: 22gFiber: 7gSugar: 12gProtein: 9g
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