Stir-Fried Garlicky Bok Choy

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. 


If you can’t find baby bok choy, regular bok choy roughly chopped works just as well. 


Sesame Garlic-Ginger Cabbage

I like most veggies. Add some sesame, garlic and ginger and I’m in love. This cabbage sauté is quick and yummy and works great with any variety of cabbage. It’s even good with other greens, like spinach, kale or chard. It’s equally tasty with book chop and mushrooms. Ya know, this sauce is probably even good on a shoe! If you’re trying to keep things healthy, you can substitute this cabbage for rice in other stir-frys….or not, your choice. As always, feel free to adjust the spice level to make this side dish your own. This cabbage reminds me of kimchi, a mild to spicy Korean fermented slaw made with cabbage.

In case, I’ve neglected to mention it before, I always use low-sodium soy sauce  and fat-free, low sodium broths for cooking. 

Prep Time: 10 min           Cook Time: 5 min               Total Time: 15 min.        Serving Size: 1 cup

Servings: 6                          Difficulty: easy peasy        Yield: about 6 cups         SP: 1 SP


1 large Nappa cabbage, any variety, cut into ribbons

2 teaspoons toasted black sesame seeds


4 cloves garlic, minced

1-2 tablespoons, sriracha or chili garlic sauce

1 tablespoon freshly  grated ginger

1 tablespoon rice wine vinegar

1 tablespoon low-sodium soy sauce, Tamari (gluten-free)

2 teaspoons toasted dark sesame oil

Kosher salt, pinch (optional)


1.  Whisk garlic, sriracha, ginger, rice wine vinegar, soy sauce and sesame oil in a small. Set aside.

2. Spray a  wok or large skillet with nonstick cooking spray and place over medium high heat. I like to add the tougher core pieces of cabbage first and let them cook before adding the softer leaves. Stir-fry the cabbage core pieces, about 2 minutes. It’s great to get a lil color on them. Add the cabbage leaves  to wok and stir-fry 1-2 minutes until wilted but still crisp with a little bit of color. 

3. Add the sauce to the pan and stir-fry, combining the sauce with the cabbage until the sauce is slightly thickened  1-2 minutes. Taste and adjust seasoning if needed. 

4. Remove the cabbage from the eat, garnish with sesame seeds and enjoy as a side dish or with my Kung Pao Shrimp.  


Don’t worry about peeling the ginger. I keep a piece in the freezer at all times and just grate it straight into recipes with a micro place as needed. Plus, it’s extra fiber! To get this dish on the table even faster, prep the cabbage and make the sauce the day before. 

Sometimes, I like to add thinly sliced onions to the cabbage stir-fry for a little sweetness. Add the onions with the cabbage core pieces in Step 2. They’re sooooo good when they car Alexis a bit. 

If you can’t find black sesame seeds, the regular ones are just fine! I just like the contrast of the black seeds with the cabbage. 

If you’re allergic to soy, try liquid amigos as a soy alternative, to achieve that salty, umami flavor. 

Simple Sautéed Mushrooms

As you know, I do love my veggies. The other day, I scored a great sale on shrooms. So, what’s a girl to do, but head home and sauté up a big ol’ batch. These simple mushrooms are great as a side dish or added to other dishes throughout the week. I like shrooms and scrambled eggs or shrooms on toast with a lil light garlic and herb cream cheese. Toss the mushrooms in a soup or salad. Make a frittata or an omelette or serve them with buttered noodles. This versatile veggie sauté is quick and easy. The method works with almost any veg. Learn the method and sauté your fav veggies in a flash to eat now or to use with dishes later. 

Peace & Java

Prep Time: 10 min            Cook Time: 10 min             Total Time: 10 min         
Serving Size: 1/2 cup

Servings: 4-6                     Difficulty: easy peasy         Yield: about 3 cups          SP:


1 pound mushrooms, any variety, cleaned, sliced or quartered 

1 tablespoon olive oil, divided 

Non stick coopking spray, optional 

1-2 tablespoons Worcestershire sauce

Salt and freshly ground black pepper to taste


1. In a large skillet heat about 1 tsp of the olive oil over medium high heat. Cook the mushrooms in batches using oil or non-stick cooking spray for each batch. Don’t crowd the mushrooms, so they will brown. Place each cooked batch on a plate. 

2. Once the last batch is done, add the mushrooms on the plate back to the skillet. Season with salt and pepper to taste. Add theWorcestershire sauce to the pan, combing with the mushrooms. Turn the heat to high, so the Worcestershire sauce bubbles and reduces. Let cook 1-2 minutes. Adjust seasoning and serve. Remember,  leftovers are great to use in other dishes. 


Slice or quarter the mushrooms, depending on how you plan to use them. Use all one type of mushroom or mix the varieties, your choice! 

If you’re feeling a lil decadent, add a tablespoon of butter after the mushrooms are done. The mushrooms heat will melt the butter, making a yummy sauciness with the Worcestershire.