Recipe - Bok Choy Fennel And Spinach

1 One half teaspoon Asian sesame oil
3 md Garlic clove; thinly cut or sliced up
1 Dried hot chile pepper
4 Leeks thinly cut or sliced up
diagonally; (3 cups)
(white parts only)
1 small Head bok choy
Trimmed and cut or sliced up crosswise
into 8
Piece
1 Bulb fennel; (One half cups)
Trimmed and thinly cut or sliced up
2 cup Spinach leaves; rinsed well
1 Star anise
1 teaspoon Minced fresh ginger
One half cup Vegetable broth
One half teaspoon Chopped fresh rosemary
2 tablespoon Lowsodium soy sauce

4 SERVINGS DAIRYFREE

Fresh fennel lends a lovely anise flavor to this hot and tangy recipe.
Enjoy it as a side dish or even as an entree when spooned over fluffy
steamed white rice or cellophane noodles.

In large skillet, heat sesame oil over medium heat. Add garlic, chile
pepper, leeks and bok choy and cook, stirring often, until vegetables
just begin to soften, about 4 minutes.

Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to
low and simmer, stirring occasionally, for 10 minutes. Stir in
rosemary and soy sauce. Discard star anise and chile and serve hot.

Recipe adapted from Rancho la Puerta Cookbook by Bill Wavrin (Broadway
Books, 1998).

PER SERVING: 106 CAL.; 5G PROT.; 2G TOTAL FAT (0 SAT. FAT); 190
CARB.; 0 CHOL.; 401MG SOD.; 6G FIBER

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 66

Converted by MM_Buster v2.0l.