Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery.
Gingered Sautéed Bok Choy
By Briel Driscoll
- 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped
- 1 teaspoon Olive Oil
- 2 teaspoons fresh Ginger, minced
- 1/2 teaspoon Braggs Amino Acids or Soy Sauce
- Freshly ground Black Pepper to taste
- Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute.
- Add chopped stalks of Bok Choy only and saute 2 minutes
- Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes.
- Serve and enjoy!
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