Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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3 |
cups |
tomato juice |
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6 |
cloves |
garlic |
finely chopped |
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3 |
tsp |
gingerroot |
finely chopped |
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12 |
cups |
bok choy (about 1/3 medium head |
chopped |
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3 |
cups |
mushrooms |
chopped |
|
1 ½ |
cups |
yellow bell pepper |
chopped |
|
¾ |
cup |
green onions |
chopped |
|
6 |
Tbsp |
fresh cilantro leaves |
chopped |
|
6 |
Tbsp |
lime juice |
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3 |
tsp |
reduced sodium soy sauce |
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Recipe Instructions:
- Mix ½ cup of the tomato juice, the garlic and gingerroot in a 10-inch skillet.
- Cook over medium heat 2 minutes.
- Stir in remaining tomato juice, the bok choy, mushrooms, bell pepper and onions.
- Cook 3 minutes, stirring occasionally, until bok choy leaves are wilted.
- Stir in remaining ingredients.
- 6 servings.