Fillet Of Sole With Crispy Ginger And Baby Bok Choy

By á-174942

Ingredients

• 2 tablespoons canola oil divided
• 1 pound sole - (four 4-oz fillets)
• 2 pieces fresh ginger root - (abt 2" ea) peeled, and cut into thin matchsticks
• 2 tablespoons low-sodium soy sauce divided
• 1 serving cooking spray (5 one-second sprays per serving)
• 2 medium garlic cloves thinly sliced
• 1 teaspoon minced fresh ginger root
• 8 ounces bok choy, baby-variety cut in half
• lengthwise and washed in cold water

Preparation

Step 1

Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fish in skillet and cook, gently flipping fillets 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. 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 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 in the center of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.

This recipe yields 4 servings.

Points® Value: 4