- Trim stem ends of bok choy. Wash leaves; drain. Slice stems and leaves; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and onion; cook and stir 4 to 5 minutes or until onion is tender. Stir in bok choy, tomatoes, seasoned salt and garlic pepper. Cook and stir 4 to 6 minutes or until cauliflower is crisp-tender.
View all nutritional information
Calories 43, Calories Fat 0, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 329mg, Carbohydrate 5g, Protein 1g
|Calories (fat) extra||1|
|Total Fat (extra)||4|
|Saturated Fat (extra)||2|
|Vitamin A (extra)||3|
|Vitamin C (extra)||27|