Ginger-Garlic Baby Bok Choy

Ginger-Garlic Baby Bok Choy
It’s time for some more greens around here! The last couple weeks I’ve been baking and tasting up a storm for Fork and Bean’s Valentine’s bake-off. Instead of eating sweet for all my meals and snacks, I thought I would be saute something green to make my tummy happy 🙂

I don’t do well on overload of sugar so the ginger helped alleviate the sourness in my stomach (ginger is good for nausea too) and the crunchy bok choy was light and flavorful. This dish is an easy side or a light lunch served with cooked grains like whole-grain brown rice or quinoa. I made my easy baked tofu and served this bok choy alongside cooked quinoa for a healthy no-fuss meal.

Cuisine: Asian

Courses: snack

Description

It's time for some more greens around here! The last couple weeks I've been baking and tasting up a storm for Fork and Bean's Valentine's bake-off. Instead of eating sweet for all my meals and snacks, I thought I would be saute something green to make my tummy happy

Ingredients

1/2 to 1 Tbsp gluten free soy sauce, Tamari or Bragg's liquid aminos
2 Tbsp vegetable or chicken broth (or you could probably use water if you don't have either on hand)
heaping 1/2 tsp tapioca starch (or cornstarch)
sea salt
1 Tbsp refined coconut oil , grapeseed oil, peanut oil or olive oil (no coconut taste)
2 garlic cloves, minced or very thinly sliced
1/2 Tbsp grated fresh ginger
dash of crushed red pepper flakes (I used two shakes)
7 -8 baby bok choy, washed thoroughly and cut in half
1 tsp sesame seed oil
sesame seeds , I eyeballed it about 1/2 to 1 tsp (black, white or a combo)

Instructions

1
- Stir together broth, soy sauce, tapioca starch, and 1/4 teaspoon sea salt until the tapioca has dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting wok to coat side.
- Add garlic, ginger and red pepper flakes stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 minutes total.
- Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 3 minutes. Stir in sesame oil and sesame seeds, then transfer to a serving dish and enjoy!