Asian Corn Stir Fry

Sent to us by Lina Burger

Asian Corn Stir-fry Sodium 230 mg
Good when used with Sweet Chile Pineapple Fish

1 head Bok Choy (or 1 bunch swiss chard)
1 Tbl hoisin sauce
1 Teaspoon cumin
1 tablespoon canola oil
< teaspoon kosher salt
1 (16-oz) whole kernel corn
1/8 teaspoon pepper
1 tablespoon ginger spice paste

Remove leafy portions of greens; cut stems ONLY into < inch thick slices (2-3 cups).

1. Preheat large saut pan on medium-high 2-3 minutes. Place oil in pan.

2. Add corn; cook and stir 3-4 minutes or until corn begins to soften and brown.

3. Stir together ginger paste and hoisin sauce; stir into corn. (Corn can be removed from heat and set aside until ready to complete final step.)

4. Return pan to medium-high heat; heat 2-3 minutes. Stir in chard/bok choi, cumin, and pepper

5. Cook 1-2 minutes or until stems are tender.

6. Serve.

NUTRITIONAL INFO per < of recipe:

Calories: 150k;
Fat: 4.5g;
Chol: 0mg;
Sodium: 230mg;
Carb: 27g;
Fiber: 3g;
Protein: 4g;
Vit A: 50%;
Vit C: 50%;
Calcium: 6%;