Sautéed Baby Bok Choy (Whole30 + Paleo)
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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.
This recipe was inspired by: NYT Cooking
- Cast Iron Skillet
- 2 tbsp extra virgin olive oil you can use avocado oil, as well
- 2 cloves minced garlic
- 2 tsp grated ginger
- 3 stalks baby bok choy cleaned, and carefully sliced in half
- 1/4 tsp red pepper flakes plus more for garnish, if desired
- 1 tbsp coconut aminos
- 1 tbsp chicken stock
- sesame seed oil for drizzling
- 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