Sautéed Bok Choy with Garlic and Ginger

Bok choy has got it all! It has a deliciously sweet and mild taste. Its leaves are tender while its stalks provide a satisfying crunch. Plus, it cooks up quickly! It is most often used in Asian soups and stir-fries but can also be added to salads or served on it’s own as a fantastic side dish. Being part of the cabbage family it is of course also packed with amazing nutrients that are beneficial for your health

Here are 3 reasons to bring this tasty green home today!

Lower Blood Pressure Naturally: Bok choy is packed with potassium and calcium, both of which help to lower blood pressure.
Your Antioxidant Ally: This veggie is loaded in antioxidant vitamins A and C. One cup of cooked bok choy provides more than 100% of the RDA of vitamin A and almost two-thirds the RDA vitamin C.
Dynamic Digestion: Bok choy is a good source of fiber, which is essential for a healthy digestive system. Fiber also helps manage weight, balance blood sugar and helps eliminate toxins.

The farmers market is abundant with bok choy this time of year. Stop by the market this afternoon between 3 and 7 to pick up a few bunches. Then, stop by the demo tent to see me make this recipe so you’ll be ready to hit the kitchen when you get home!

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Sautéed Bok Choy with Garlic and Ginger

Serves 4

Ingredients
½ tablespoon coconut oil
2 bunches bok choy
1 tablespoon minced ginger
1 clove garlic
2 teaspoon tamari
drizzle of toasted sesame oil
salt to taste
pinch of crushed red pepper (optional)

Instructions

  1. Prepare the bok choy by cutting the stalk parts from the leaves. Slice the stalks at an angle into 1-inch pieces. Layer the leaves on top of each other, roll up tightly and slice into 1-inch strips. Place stalks and leaves in separate bowls.
  2. Heat the oil in a large sauté pan over medium heat. Sauté the stalks with a pinch of salt about 3-4 minutes, until they start to become translucent and tender. Add garlic and ginger and give a good stir to combine.
  3. Add the leaves to the pan and toss well so everything is combined. Sauté the leaves about 1 minute until they begin to wilt lightly. Add tamari and toasted sesame oil. Heat through about 1 more minute. Taste and add more tamari, sesame oil or salt as necessary. Enjoy!

Serving suggestions: You can serve this as a side dish alongside chicken or fish. It’s also delicious mixed with brown rice and topped with a fried egg for a quick and simple dinner.

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