Ingredients
The following ingredients have 4 Servings
- 2 Tbsp Canola oil divided
- 16 oz Uncooked sole four 4-oz fillets
- 2 piece(s) Ginger root fresh, about 2-inches each, peeled, cut in thin matchsticks
- 2 Tbsp Low sodium soy sauce divided
- 1 spray(s) Cooking spray
- 2 medium clove(s) Garlic thinly sliced
- 1 tsp Ginger root fresh, minced
- 8 oz Uncooked bok choy baby-variety, cut in half lengthwise and washed in cold water
Instruction
- Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
- Add remaining tablespoon of oil to same skillet; place over medium-high heat. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
- Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook over medium-high heat for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
- To serve, place 1/2 cup of bok choy on a plate; top with 1 fillet and 2 tablespoons of ginger.
