Ginger Baby Bok Choy Recipes -

Bok choy, also known as Chinese white cabbage is a leafy vegetable with a mild flavor. It is China’s no 1 most widely used vegetable for soups, stir fry’s and salads.
Bok Choy has many health benefits: it is loaded with vitamin C and K (higher than other cabbage varieties) is low in calories – just 20 calories per cup. Bok choy also contain a wealth of anti-inflammatory nutrients that can keep inflammation at bay and is good for bone and heart health.

Ginger baby bok choy recipe

Ingredients:

6 heads baby bok choy

1½ tablespoons seasoned rice vinegar

1½ tablespoons tamari soy sauce

1 tablespoon mirin*

½ teaspoon honey

2 tablespoons toasted sesame oil

1 tablespoon coconut oil

1 pinch red pepper flakes

3 cloves garlic

1 tablespoon minced ginger

2 scallions

1 teaspoon lemon juice

1 tablespoon toasted sesame seeds

Note: Have all ingredients ready as the stir frying is rather quick.
Directions:

Remove the bottoms from the bok choy heads. Separate the leaves and cut across into small pieces, keeping stems and leaves separate.

Mix together the vinegar, tamari, mirin, honey, and toasted sesame oil in a bowl. Set aside.

Over high heat, warm the sauté pan or wok, add the olive oil, making sure it covers the pan. Add the bok choy, red pepper flakes, scallions, garlic, and ginger. Stir fry for 30 seconds.

Add sauce mixture and cook for about 1 minute, until mixture thickens. Add bok choy leaves and cook for another 30 seconds.

Place the bok choy in a serving bowl, add a squeeze of lemon and sprinkle with sesame seeds. Serve immediately.

This recipe makes 4 servings.
*Can be found in the Asian food aisle at the grocery store or in an Asian market.
(From Healthy Recipes for Your Nutritional Type)

Ginger Baby Bok Choy Cooking Tips

How do you select the best bok choy to use for your meals? Here’s my advice: look for firm stalks and dark-green, crisp leaves, and avoid those that are wilted or soft.
You can store bok choy in your refrigerator for several days. To prepare, trim off the base and remove any discolored leaves, separate the stalks, and wash them under cold running water.
Do not overcook bok choy, though. Tender-crisp is the best way to go, as it helps preserve the vegetable’s many nutrients. Whatever happens, do not microwave bok choy – just two minutes in the microwave destroys many of its healthful enzymes.
Source: Mercola.com