---------- 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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