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Nutrition Facts
Serving Size 1 (442g) Recipe makes 4 servings
Calories 173
Calories from Fat 81		(46%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 566mg		23%
Potassium 1443mg		41%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 8.7g	34%
	Sugars 5.3g
Protein 9.2g		18%
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Stir Fried Greens With Green Beans

Recipe #241061 | 17 min | 17 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mischka
Jul 17, 2007

A quick & tasty side dish, great as part of an Asian meal. I have used the large bok choy in the past, but have sliced the stem smaller. This will make the dish slightly bitter. The stems should still have some 'crunch'. Adapted from an Australian Women's Weekly recipe.

SERVES 4 (change servings and units)

Ingredients

350 g green beans, cut into 3cm pieces
2 tablespoons peanut oil
1 teaspoon sesame oil
2 garlic cloves, very finely chopped
2 teaspoons grated fresh gingerroot
8 scallions, roughly chopped (Spring onion or green onion or shallots depending where you are from. The very thin, long ones.)
500 g english spinach, chopped (1 bunch)
670 g baby bok choy, chopped (2 bunches)
1 tablespoon teriyaki sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon sweet chili sauce (mild)
2 tablespoons chopped fresh coriander

Directions

1
Prepare all the vegetables & measure out sauces. Blanch the beans by covering with boiling water, draining, rinsing and draining again.
2
Heat oil in wok or large frying pan over med-hot heat. Add garlic, ginger and shallots and cook, stirring & shaking the pan, until shallots are softened.
3
Add the beans, spinach & bok choy. Continue to stir until bok choy is starting to wilt.
4
Add all sauces and stir until heated through. Sprinkle with the coriander to serve.