Servings: 2
Equipment
- Cast Iron Skillet
Ingredients
- 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
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.