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    You are in: Home / Recipes / Asian-Style Sauteed Greens Recipe
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    Asian-Style Sauteed Greens

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    the mix'n vix'n's Note:

    Complements any Asian inspired main dish. You could even saute up some firm tofu and toss in some cooked buckwheat noodles and make it a main dish all on it's own.

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    Units: US | Metric


    1. 1
      Cut the bases off the bok-choy, separating the leaves but keeping plenty of the stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and slice them. Wash and dry edamame and bean sprouts.
    2. 2
      Stir-fry or saute the mushrooms in a wok or large pan over med-high heat in the oils and add a bit of salt. Cook the mushrooms until they give up some juices and reabsorb it. Add the garlic and ginger and saute for 1 minute. Add the bok-choy and edamame. Cook just until bok-choy is wilted.
    3. 3
      Combine the soy sauce, vinegar, and corn starch in a small bowl or cup. Add this mixture to the greens and cook for approximately to minutes or until the greens are nicely glazed. Toss in bean sprouts at the last minute.
    4. 4
      Serve hot.

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    Nutritional Facts for Asian-Style Sauteed Greens

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 201.3
    Calories from Fat 114
    Total Fat 12.6 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 432.1 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 4.8 g
    Sugars 2.1 g
    Protein 11.2 g

    The following items or measurements are not included:

    bean sprouts

    rice wine vinegar

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