Recipe for Bok Choy, Fennel and Spinach 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tsp Asian sesame oil
3 med garlic clove, thinly sliced
1 x dried hot chile pepper
4 x leeks thinly sliced diagonally, (3 cups)
(white parts only)
1 sm head bok choy
trimmed and sliced crosswise into 8
1 x bulb fennel, (1/2 cups)
trimmed and thinly sliced
2 cup spinach leaves, rinsed well
1 x star anise
1 tsp minced fresh ginger
1/2 cup vegetable broth
1/2 tsp chopped fresh rosemary
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Fresh fennel lends a lovely anise flavor to this hot and tangy recipe. Enjoy it as a side dish or even as an entree when spooned over fluffy steamed white rice or cellophane noodles.

In large skillet, heat sesame oil over medium heat. Add garlic, chile pepper, leeks and bok choy and cook, stirring often, until vegetables just begin to soften, about 4 minutes.

Stir in fennel, spinach, star anise, ginger and broth. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Stir in rosemary and soy sauce.

Discard star anise and chile and serve hot.

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