Asian Greens
CALORIES: 100
PREP: 5 minutes
COOK: 6 minutes
When it comes to planning dinner it is easy to focus on the main event and forget about the sides, but these incredible Asian Greens might just steal the show! This dish features loads of stir-fried greens and is topped with a flavourful sauce that is the perfect balance of sweet, spicy, and savory! We recommend serving these greens up with our yummy Orange Ginger Salmon!
Ingredients
| 1/4 cup | fish sauce |
|---|---|
| 2 tbsp | water |
| 2 tbsp | rice vinegar |
| 1 | lime, juice |
| 1 tbsp | honey |
| 1 | garlic clove, grated |
| 1 | red chili pepper, thinly sliced |
| 1 tbsp | oil |
| 4 cups | chopped baby bok choy |
| 2 cups | broccoli florets |
| 2 cups | snap peas |
Directions
In a small bowl, whisk together the fish sauce, water, rice vinegar, lime juice, honey, garlic, and chili. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the bok choy, broccoli, and snap peas to the skillet. Cook, stirring occasionally, until the vegetables turn bright green, about 2 to 3 minutes. Stir in the fish sauce vinaigrette. Continue to cook, stirring occasionally, until the vinaigrette reduces slightly, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 100 |
| Total Fat (g) | 3.5 |
| Sodium (mg) | 1470 |
| Total Carbohydrate (g) | 14 |
| Dietary Fiber (g) | 3 |
| Total Sugars (g) | 9 |
| Added Sugars (g) | 4 |
| Protein (g) | 4 |
| Calcium (mg) | 115 |
| Iron (mg) | 2 |
| Potassium (mg) | 222 |
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