This is a great, crisp side dish that can be paired with just about anything. I bet it can even get cabbage by your kids 🙂 Add a teaspoon of chili sauce with garlic (found in the Asian section of your market) to make this a super spicy dish.

4 servings
87 calories per serving

2 t peanut or olive oil
10 cloves garlic, minced
1 T chopped fresh ginger
¼ c chicken broth
¼ c water
1 red bell pepper in small ¼ inch squares
2 carrots halved lengthwise and thinly sliced
4 c 1 inch strips of bok choy or Napa cabbage
1 t sugar
½ t salt
2 t sesame oil

Heat oil in a skillet on medium low heat. Add the garlic and ginger and cook for one minute then add the broth and ¼ c water and cover and cook for 7 minutes. Add the bell pepper and carrots and cook 1 minute then add the cabbage and mix well. Sprinkle with sugar and salt and cook 5 minutes or until cabbage is tender. Drizzle with the sesame oil (and optional chili and garlic sauce) and serve immediately.