This is one of two recipes from my “Now and Later” Weight Watchers cookbook that I’m making this week (the leftovers will go in the soup). I made some significant changes because of grocery shopping errors (thought we had peas and we didn’t; bought something that turns out wasn’t watercress, etc.). Served with sesame sriracha tuna and some mushrooms with oyster sauce (recipe to follow).
1 package shelled edamame, thawed
1 stalk bok choy (white parts only), chopped
2 scallions, chopped
1/4 cup rice vinegar
2 tsp sesame oil
handful cilantro, chopped
salt and pepper, to taste
Combine ingredients and serve.