• 2 Tbsp. soy sauce
• 2 Tbsp. water
• 1 pkt sugar substitute
• 1 Tbsp. canola oil
• 1 tsp sesame oil
• 1 bn bok choy with leaves cut crosswise
•     into 2" pcs and rinsed
• 4 x green onions minced
• 3 x garlic cloves finely minced
•     Crushed red-pepper flakes to taste
• 2 Tbsp. coarsely-minced peanuts

Directions

1. In a small bowl, mix soy sauce, water and sugar substitute; set aside.
2. In a wok or possibly large, deep skillet, heat canola and sesame oils over medium-high heat. Add in bok choy, green onions, garlic, soy sauce mix and pepper flakes to taste. Stir-fry just till bok choy is wilted, about 3 min. Stir in peanuts and serve immediately.
3. This recipe yields 4 servings.
4. Description: "Bok choy (Chinese cabbage), often sold in the produce section of supermarkets, is juicier and milder tasting than regular cabbage - and it's low in carbs."