I am a bit obsessed with bok choy these days! Stir fried, steamed or boiled – Bak choy is such a versatile vegetable that can be used in any soup and main course.
It is a green leafy vegetable that looks a bit like a Romaine lettuce on top and a large celery on the bottom, and it seems like as if it is a close relative of the cabbage family.
A powerhouse of nutrients
“Containing a wealth of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron, bok choy deserves its reputation as a powerhouse among vegetables. Vitamin A, for instance, is essential for a properly functioning immune system, while vitamin C is an antioxidant that shields the body from free radicals. Bok choy supplies potassium for healthy muscle and nerve function, and vitamin B6 for carbohydrate, fat, and protein metabolism.” Foodfacts
- 4 tsp. sesame oil
- 3 minced garlic cloves
- 2 tsp. peeled and minced fresh ginger
- 1/2 tsp. chili flakes
- 5 bok choy or 8 baby bok choy, cleaned and not cut
- 1 cup veggie broth
- 3 tbsp. naturally fermented soy sauce
- 2 tsp. honey
- 1 tsp white vinegar
- 1/2 tsp spelt flour
- 1 tsp. toasted sesame seeds
- heat a wok (or large skillet) to med-high heat.
- add oil
- add in the garlic, ginger, and crushed red pepper. Stir-fry for 30 seconds.
- add in the bok choy. Stirring for 4 minutes.
- stir in the veggie broth, soy sauce, honey, flour and vinegar. Let it boil. Stirr until thickened.
- remove from heat and sprinkle with sesame seeds.