Ingredients:
1 tablespoon olive oil
6 mushrooms, sliced thick
2 baby shanghi bok choy
2 baby bok choy
1 cup packed baby spinach
1 red peppers, hot,seeded and chopped
salt & fresh ground pepper
1 teaspoon Splenda sugar substitute
1/2 cup beef broth
1 tablespoon sesame oil
1 teaspoon cornstarch
1/4 cup cold water
Directions:
In a large nonstick frypan, heat olive oil.
Add mushrooms, saute until browned on both sides, 5 or 6 minutes.
Wash and clean bock choys and spinach.
Cut about an inch off the root end of the bok choy and separate.
Add bok choys, spinach and red pepper to mushrooms, season with salt and pepper, add splenda.
Saute for 2 minutes, add beef stock, cover and cook another 2 minutes or just until bok choy is tender.
Uncover, add sesame oil, stir to mix.
Whisk cornstarch into water, add to greens, stir and bring to boil.
Simmer for 1 minute or til liquid thickens.
Serve hot.
Addition:I often sprinkle roasted sesame seeds, about a tablespoon, on finished dish just before serving.
Servings: 2
Time preparation: 15 min.
Time total: 27 min.