1 tsp Sesame seeds, toasted 1 tsp Five spices powder 1 tbsp Sesame oil 3 medium Bok Choy, cut into half leghwise 5 oz Waterchestnuts, quartered 1 cup Mushrooms, canned, sliced, if not already 1/2 cup Sour cream
1. Toast your sesame seeds until just toasted. Do not overcook, it will add a burnt flavor to your vegetables. Set aside.
2. In a skillet pan over high heat, heat your sesame oil. Once hot, add your five spice. Then quicklly "stir-fry" your water chestnuts. Once hot, add your mushrooms and strir-fry for a few minutes.
3. Add to your skillet your sour cream. You want it to heat and grow waterly. Keep mixing until all veggies are covered. Then, take your bok choy and set on top of the veggies and cover. Lower the heat to medium and allow the steam to cook the bok choy. Once it is tender, turn off heat.
4. To serve, set our your bok choy and then cover in the veggies and cream sauce. Sprinkle your sesame seeds over the dish. Serve hot. ______________________________________________________________________ Per Serving: 110 Calories; 10 g Fat; 4 g Sat Fat; 13 mg Cholesterol; 104 mg Sodium; 4 g Carb; 0.89 g Fiber; 2 g Protein.
I have found that this goes well with the Flank Steak and Asparagus Roulades. The Asian marinade in that makes it a great match and it cooks in the same amount of time.