Native to China, bok choy is an antioxidant-packed leafy green vegetable with a delicious crunch. Bok choy is a powerhouse cancer-preventing vegetable that improves digestion and offers a great source of fiber, folate, selenium, quercetin, beta carotene, and vitamins B6, C, E and K. Being very low in carbs and calories, bok choy is also an ideal food for diabetics.
Baby bok choy has a naturally sweeter flavor and cooks much quicker than the larger variety. In fact, you can literally whip up this whole recipe in less than 5 minutes! This vegan Asian-inspired recipe is also full of flavor, making it a vegetable you will really enjoy eating over and over again. Pair this dish with shrimp, chicken or beef for a low-carb meal. For a vegan meal option, add in tempeh or organic tofu and some extra veggies (i.e. carrots, bell peppers, broccoli and scallions).
Ingredients:
1 baby bok choy, chopped
1/2 TBSP toasted sesame oil
1/4 tsp minced garlic
1 tsp minced ginger
1 TBSP coconut aminos (or low-sodium soy sauce)
1/4 tsp sriracha
sesame seeds, for garnish
Directions:
Heat a large frying pan or wok to medium-high heat and add in the toasted sesame oil. Once the oil is hot, add in the garlic and ginger and stir until fragrant (30-60 seconds). Add in the chopped bok choy, coconut aminos, and sriracha and stir. Cover with a lid and cook for 2-3 minutes. Top with sesame seeds and serve.