eat your greens

Cabbage rolls stuffed with ground pork and ham are baked in a mixture of white wine and tomato juice. AT TOP: The rich, sweet flavour permeating this soup will delight garlic lovers. - Photos By Cole Publishing Group/Universal Press Syndicate

The season of Lent is now under way. It's the time of year when people
eat less animal products. In the spirit of the season we have two recipes that put the emphasis on healthy greens.
On the menu: Braised Bok Choy
and Stuffed Cabbage Rolls.

Braised Bok Choy With Garlic

1/2 cup dried tiger lily buds (optional)

Oil, for stir-frying

1 large head of garlic, separated into

cloves and peeled

1 medium carrot, peeled and cut on the

diagonal into 1/2-inch pieces

1 tbsp. minced ginger

1 lb. bok choy or other large-ribbed Chinese

cabbage, cut crosswise into 1 1/2-inch slices

2 green onions, trimmed and cut into 2-inch lengths

1 cup chicken stock

1 tbsp. soy sauce

METHOD

1. In a small bowl, soak lily buds, if used, in lukewarm water until soft. Drain, squeezing out excess liquid. Cut or pinch off hard ends, and set lily buds aside.

2. Into a 1 1/2-quart lidded pot over medium heat, pour a tablespoon of oil. Stir-fry garlic and carrot until lightly browned; do not overbrown or garlic will become bitter. Add ginger; stir-fry until fragrant. Remove and reserve stir-fried ingredients. Add a little more oil to the pot; stir-fry bok choy and green onion until barely limp. Return reserved ingredients to pot. Add stock, soy sauce and lily buds, if used.

3. Reduce heat to medium-low, bring vegetables to a simmer, cook, covered, 15 to 20 minutes, until carrots and garlic are tender.

Serves 4 to 6.

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