Greens

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 6 mushrooms, sliced thick
• 2 baby shanghi bok choy
• 2 baby bok choy
• 1 cup packed baby spinach
• 1 red pepper, 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

Recipe

• 1 in a large nonstick frypan, heat olive oil.
• 2 add mushrooms, saute until browned on both sides, 5 or 6 minutes.
• 3 wash and clean bock choys and spinach.
• 4 cut about an inch off the root end of the bok choy and separate.
• 5 add bok choys, spinach and red pepper to mushrooms, season with salt and pepper, add splenda.
• 6 saute for 2 minutes, add beef stock, cover and cook another 2 minutes or just until bok choy is tender.
• 7 uncover, add sesame oil, stir to mix.
• 8 whisk cornstarch into water, add to greens, stir and bring to boil.
• 9 simmer for 1 minute or til liquid thickens.
• 10 serve hot.
• 11 addition: