Title: Bok choy saute
 Categories: Diabetic
      Yield: 2 Servings
 
      1 tb Sesame oil; or vegetable oil
      1    Clove garlic; crushed
      8 oz Pork tenderloin; thinly
           -sliced
      1 c  Sliced shiitake; or other
           -mushrooms
  1 1/2 c  Sliced bok choy; with leaves
      4 oz Water chestnuts; drained and
           -rinsed
      1 tb Lite soy sauce
 
  Add oil to a large skillet or wok over medium-high heat and cook
  garlic 1 minute.
  
  Add pork, stirring constantly, and cook 3 to 5 minutes. Add mushrooms
  and cook for 1 minute, stirring constantly. Add bok choy and water
  chestnuts and cook, stirring constantly, 2 to 3 minutes.
  
  Add soy sauce; toss to coat.
  
  Exchanges: All dinner menus this week have about 550 calories total
  and include:
  
  2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable
  servings 1 Fruit serving 1-2 Fat servings
  
  Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g
  
  Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1
  Fruit serving.
  
  Recipe for Saturday, 5/2/98
  
  Notes: This week we are featuring complete dinner menus and
  accompanying recipes from the cookbook Magic Menus for People with
  Diabetes, a calorie-controlled collection of the "best of" the
  award-winning Month of Meals series of menu planners.
  
  You can order a copy of this and many other cookbooks from our online
  bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
  
  Dinner: 1 serving Bok Choy Saut‚ 2/3 cup cooked brown rice 1/3 cup
  fresh pineapple chunks mixed with 1/2 cup fresh strawberries