• 11 ounces bok choy
• 1 Tbs. plus 1 tsp. chicken stock
• 2 tsp. oyster sauce
• 1 tsp. light soy sauce
• 1 tsp. cornstarch
• 1/4 tsp. sugar
• 2 tsp. vegetable oil
• 1-1/4 slices fresh ginger root
• 1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

Per serving: calories 37, fat 2.5g, 55% calories from fat, cholesterol 0mg, protein 1.4g, carbohydrates 3.2g, fiber 1.4g, sugar 1.1g, sodium 130mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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