Ingredients
- 2 baby bok choy
1/4 cup red onion, chopped
3 ounces baby carrots, slivered (about 6)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup red cabbage, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups sliced kale
1 cup cooked great northern beans
salt and freshly ground black pepper, to taste
1 tablespoon fat-free or low-fat balsamic dressing (or balsamic vinegar)
Description
I Call This Technique “steam-frying.” Cover The Pan To Trap Steam To Quickly Cook The Vegetables, But Remove The Cover And Stir Quickly And Often To Make Sure They Get Equal Exposure To The Pan’s Surface And Don’t Burn Or Stick.
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