Steamed Bok Choy

1. 1

   Remove any discolored outer leaves from the baby bok choy, trim the bottoms of the stalks, and slice them in half lengthwise.

2. 2

   Bring about 1 inch of water to a simmer over medium heat in a large pot fitted with a steamer basket. Arrange the bok choy in the basket, cut side up. Cover and steam until the stems are tender, 4 to 7 minutes, depending on the size of the stalks. To test for tenderness, insert the tip of a knife into the stem.

3. 3

   Meanwhile, heat olive oil in a small skillet over medium-low heat. Add the garlic and shallots and cook for about 1 minute, then stir in the vinegar and cook for 1 additional minute.

4. 4

   Transfer the bok choy to a plate, spoon the garlic mixture over the top, and drizzle with olive oil. Season with salt and pepper, and serve with a wedge of lime.

• Calories 92.24 kcal Low Source
• Protein 1.93 g Low Source
• Carbs 16.98 g Moderate
• Total Fat 3.91 g Moderate
• Saturated Fat 0.46 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 16.78 mg Low Source
• Fiber 3.21 g Moderate
• Sugar 1.18 g Low Source
• Added Sugar 0.04 g Low Source
• Calcium 35.51 mg Low Source
• Iron 0.96 mg Low Source
• Potassium 69.92 mg Low Source
• Vitamin A 85.26 mcg_rae Low Source
• Vitamin C 206.65 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅