Supper goes to the Far East with this skewered entrée from the grill. (Serves 4)
* Cut 4 baby bok choy in half lengthwise; place in a large bowl. Drizzle with 1 tablespoon low-sodium soy sauce and 2 teaspoons dark sesame oil; toss to coat. Arrange bok choy on a grill rack coated with cooking spray; grill 2 minutes on each side or until leaves begin to brown. Return bok choy to bowl; cover with plastic wrap. Let stand 3 minutes or until tender. Sprinkle evenly with 1/4 teaspoon salt.