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Zippy Yams and Bok Choy
4 servings
The chili paste, lemon, and garlic give this recipe a delightful zip which is a welcome way to eat nutrient-rich vegetables like yams and bok choy. The bok choy in this recipe is a great source of calcium and folate. If you can’t find the vegetarian Worcestershire sauce, you can skip it and the dish will still be packed with flavor.
Ingredients
Makes 4 Servings
- 2 yams, cut into bite-size chunks
- 1 onion, quartered and sliced
- 2 cloves garlic, minced
- 1 tbsp (15 mL) vegan Worcestershire sauce
- 1/2 tsp (2.5 mL) Thai chili paste
- 2 heads bok choy, finely sliced
- 1 lemon, juiced
Directions
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Put yams in a deep skillet and just cover them with water. Cover skillet and boil yams for 5 to 10 minutes, until soft when pierced with a fork.
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Add onion and garlic and continue to simmer until about half of the water has boiled away.
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Add vegan Worcestershire sauce, chili paste, and bok choy. Simmer until bok choy is soft.
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Squeeze lemon juice over the mixture and serve. Add more lemon if desired or save the other half for future use.
Nutrition Facts
Per serving (1/4 of recipe):
Calories: 88
Fat: 0.6 g
Saturated Fat: 0.1 g
Calories From Fat: 6.3%
Cholesterol: 0 mg
Protein: 6 g
Carbohydrate: 17.5 g
Sugar: 7.4 g
Fiber: 4.8 g
Sodium: 172 mg
Calcium: 315 mg
Iron: 3.8 mg
Vitamin C: 91 mg
Beta-Carotene: 12,247 mcg
Vitamin E: 0.6 mg
