Recipe - Bok Choy

1 pound Bok Choy; (Chinese celery)
1 teaspoon Virgin olive oil;
1 cl Garlic; mince
One fourth teaspoon Crystaline fructose;
1 teaspoon Lowsodium soy sauce;
1 teaspoon Sesame oil;

Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and
leaves into thin shreds. In a large nonstick 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 + One half 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 MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip