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Spicy French Bok Choy

15 min
5 min prep
10 min cook

Serves 4

Ingredients

  • 2 Baby bok choy, cut in half
  • 1/4 cup Water
  • 1/2 cup Spicy French Dressing

Instructions

  1. Preheat a non-stick pan to high.
  2. Spray hot pan with non-stick spray then add bok choy flat-side down.
  3. Cook 2 to 3 minutes before adding 1/2 ounce of water to slightly steam bok choy.
  4. When water has almost completely evaporated, add spicy French dressing.
  5. Add another 1/2 an ounce of water, flip bok choy, and reduce heat to medium. Cook another 5 minutes. Serve.

Nutrition

8gCarbs
1gFat
1gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories130
  • % Daily Value*
  • Total Fat
    • 1g
    • 17%
  • Saturated Fat
    • 1.5g
    • 8%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 250mg
    • 10%
  • Total Carbohydrate
    • 8g
    • 3%
  • Dietary Fiber
    • 1g
  • Sugars
    • 7g
  • Protein
    • 1g
  • Vitamin C
    • 40%
  • Calcium
    • 6%
  • Iron
    • 2%
  • Vitamin A
    • 50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.