Directions:
- In a small bowl mix the tapioca starch, water and chili oil.
- Heat Wok (or large frying pan) to smoking Add oil and swirl around the edges of the pan.
- Add garlic and ginger and toss for 5 seconds or until the garlic starts to turn golden on the edges.
- Add boc choi and 1 tablespoon of the soy sauce, toss to coat with oil and cover for 3 minutes stirring occasionally.
- You want the boc choi to turn bright green, but stay crisp.
- When the boc choi is ready, stir the starch mixture, pour over the boc choi and quickly toss until the sauce turns transparent (5-10 seconds).
- Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.61 Kcal (706 kJ) | ||
| Calories from fat | 46.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Sodium | 883.34mg | 37% | |
| Potassium | 53.94mg | 1% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 255.6mg | 426% | |
| Vitamin A | 29.6mg | 986% | |
| Iron | 674.6mg | 3748% | |
| Calcium | 685.4mg | 69% | |
| Amount Per 100 g | |||
| Calories | 25.81 Kcal (108 kJ) | ||
| Calories from fat | 7.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 8% | |
|---|---|---|---|
| Sodium | 135.23mg | 37% | |
| Potassium | 8.26mg | 1% | |
| Total Carbs | 4.12g | 9% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 0.95g | 25% | |
| Protein | 1.1g | 14% | |
| Vitamin C | 39.1mg | 426% | |
| Vitamin A | 4.5mg | 986% | |
| Iron | 103.3mg | 3748% | |
| Calcium | 104.9mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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