Bok Choy has recently become my go-to vegetable side. It has such a light, mellow and almost sweet taste, that it goes well with flavors like ginger, garlic, coconut aminos, and those tasty stir fry sauces. I am always on the hunt for healthy take-out inspired dishes, and this vegetable side shows up to the party like, “why did you wait so long before inviting me?” Me: standing there like, “omg, because I’m lame.” Apparently, I felt the need to share this little imagined storyline … Anyway, this type of Chinese cabbage, does best lighted cooked, you still want a bit of a bite.
With simple ingredients and directions, all this goodness can be whipped in no time at all.
2tbspextra virgin olive oilyou can use avocado oil, as well
2clovesminced garlic
2 tspgrated ginger
3stalksbaby bok choycleaned, and carefully sliced in half
1/4 tspred pepper flakesplus more for garnish, if desired
1tbspcoconut aminos
1tbspchicken stock
sesame seed oil for drizzling
Instructions
Heat your cast iron over medium high heat, until you can sprinkle water and it sizzles- if it smokes, it is too hot, and the heat needs to lowered
Add the oil, garlic, ginger and red pepper flakes to the pan, until fragrent, about 45 seconds – be careful with the garlic, as you don't want it to burn
Add in the baby bok choy, and carefully stir, so they are coated with the sauce, then cover with a lid for approximately 2 minutes
Add the coconut aminos and the chicken stock, carefully stirring again. Cover with lid for another 3 minutes
Remove lid, and allow baby bok choy to cook for an aditional 2 minutes without the lid
Remove from cast iron, plate and drizzle with a little sesame seed oil, and sprinkle with red pepper flakes before serving
Notes
The perfect side for any Asian inspired dish. The baby bok choy has such a light and mellow flavor, with hints of sweetness, brought out with the ginger, garlic and coconut aminos.
