Ginger-Garlic Baby Bok Choy
It's time for some more greens around here! The last couple weeks I've been baking and tasting up a storm for Fork and Bean's Valentine's bake-off. Instead of eating sweet for all my meals and snacks, I thought I would be saute something green to make my tummy happy :)
Ingredients
- 1/2 to 1 Tbsp gluten free soy sauce, Tamari or Bragg's liquid aminos
- 2 Tbsp vegetable or chicken broth (or you could probably use water if you don't have either on hand)
- heaping 1/2 tsp tapioca starch (or cornstarch)
- sea salt
- 1 Tbsp refined coconut oil (no coconut taste), grapeseed oil, peanut oil or olive oil
- 2 garlic cloves, minced or very thinly sliced
- 1/2 Tbsp grated fresh ginger
- dash of crushed red pepper flakes (I used two shakes)
- 7-8 baby bok choy, washed thoroughly and cut in half
- 1 tsp sesame seed oil
- sesame seeds (black, white or a combo), I eyeballed it about 1/2 to 1 tsp
Instructions
- Stir together broth, soy sauce, tapioca starch, and 1/4 teaspoon sea salt until the tapioca has dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then swirl oil, tilting wok to coat side.
- Add garlic, ginger and red pepper flakes stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 minutes total.
- Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 3 minutes. Stir in sesame oil and sesame seeds, then transfer to a serving dish and enjoy!