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Rinse bok choy in cold water. Cut stalks diagonally in 1-inch pieces and leaves into thin shreds. In a large non-stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more.
Number of Servings:
Carbs per serving - include all nutritional information if known: