A Healthy Dinner

I've been trying to eat healthier lately. Tonight, I made sauteed fish with bok choy. It's a variation on a dish I had at China Palace (see posting on "Taste of Taiwan" on June 30).

Sauteed Fish with Bok Choy

4 bunches baby bok choy

1 lb white fish

4 slices ginger, julienned

4 Tbs olive oil

1/3 cup low-sodium chicken broth

2 Tbs rice wine

2 tsp sesame oil

salt & pepper to taste

Wash and chop the baby bok choy. Wash and slice the fish into 1 inch pieces.

Saute the bok choy in 2 Tbs olive oil until wilted. Set aside. Add 2 Tbs olive oil to the pan. When hot, saute the fish until cooked through. Add ginger, chicken broth and rice wine and heat. Add sesame oil, salt & pepper. Add the bok choy and serve over rice.

 

 

2012 08 26