Watercress, Bok Choy and Cabbage Pasta (Salad) Recipe
Ingredients
- 3 cloves garlic, finely minced; 1tsp minced ginger; 4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves; 1 cup finely sliced cabbage; 2 tablespoons thinly sliced carrot; 4 fresh shitake mushroom caps, thinly sliced; leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves; salt and pepper to taste; cooked fusili
Directions
- In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 2 servings | |
| Calories 6 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.25g | 0% |
