I’m a sucker for a sale, especially when it’s in season. Recently, I discovered a local Asian market. I love walking the aisle checking out new veggies, sauces and seasonings, oh my! The veggies at the market, are typically pretty cheap, which inspires me to try new foods and recipes. It’s fun to experiement! As with most of my veggie recipes, this recipe is works well for most veggies or stir-frys. The coconut oil and the sesame, really give the flavorless bok choy some sass. I use this story-fry method for cabbage and asparagus and mixed story-fry veggies. Sometimes, I finish the dish with thinly sliced green onions or sesame seeds. But, I NEVER leave out the garlic. I think, mo’ garlic, mo’ better! Now get in the kitchen and stir-fry some healthy and yummy veggies.
Peace & Java
Prep Time: 15 min Cook Time: 10 min Total Time: 25 min Serving Size: 1 cup
Servings: 4 Difficulty: easy peasy Yield: about 4 cups SP: 2 SP
1 pound baby bok choy, washed, top leaves trimmed and halved
4-6 cloves garlic, minced
1 tablespoon coconut oil
1 tsp sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1. Heat a wok or large skillet or medium high heat. Add the baby bok choy in batches, cut side down. Stir-fry 1-2 minutes until crisp tender with a little browning. The bok choy tops should be bright green. Season each batch as it cooks, then place on a plate to cook next batch.
2. Once the last batch is cooked, return all of the bok choy to the wok. Add the garlic and combine. Taste for seasoning, adjusting as needed. Drizzle with the sesame oil and serve.
NOTES, TIPS & TRICKS:
If you can’t find baby bok choy, regular bok choy roughly chopped works just as well.