Sauteed Bok Choy
As much as I love kale and don’t get me wrong I eat it almost daily, sometimes you just need a break from it. Bok choy, often served in Asian restaurants is one of my favourite alternatives. It is a member of the cruciferous family – cabbage, kale, brussel sprouts and cauliflower (to name a few). In addition to the low-calorie and high nutrient content, bok choy has a crisp texture and mild sweet flavor which makes it a perfectly perfect addition to most dishes.
Feel free to use this recipe as a guide for cooking any of your greens, and if you have not yet tried cooking bok choy at home, I encourage you to give it a try.
- 3 tablespoons olive oil
- ¾ pound baby bok choy; trimmed
- ½ teaspoon sesame oil
- 1" fresh ginger; grated
- 3 tbsp coconut amino’s or tamari
- Black sesame seeds
- Chili pepper
- Using a deep large heavy skillet bring oils, coconut amino’s and ginger to a simmer.
- Arrange bok choy evenly in skillet and simmer covered, until tender, approx 5 minutes. Transfer bok choy with tongs to a serving dish and cover to keep warm.
- Garnish with black sesame seeds
NOTES: Add a tsp or 2 of water for more broth if desired.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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XO