Monday, May 26, 2014

Garlic and Ginger Sauteed Bok Choy

Happy Memorial Day! My hubby is back from his work trip and we are enjoying our day off. I hope to hit up some sales today and look for some more goodies for our house! Last week we bought a few outdoor decorations, I am loving our new plants and red umbrella. I am a beginner at gardening, we will wait a few weeks to determine if I have a green thumb...

I had never made Bok Choy before, but it came in my farmer's box a few week's ago. I found it to be nice and mild, a good balance between lettuce and cabbage. Plus it looks really pretty!

Garlic and Ginger Sautéed Bok Choy

4 baby bok choy
3 Tbsps coconut oil
3 garlic cloves
1 Tbsp ginger
1 Tbsp brown Sugar
2 Tbsp chicken broth
1 Tbsp rice vinegar
2 tsp sesame oil
2 Tbsps soy sauce
2 tsp sesame seeds
 Mix together chicken broth, sesame oil, soy sauce, and rice vinegar.
 Slice Bok Choy down the middle.
 Heat 2 Tbsp of coconut oil in a saute pan.
 Cook bok choy in the pan cut side down until browned. Turn and cook for a few mins on the other side.

 Remove Bok Choy from the pan and set aside.
Add another 1 Tbsp of coconut oil to the pan and saute chopped garlic and chopped ginger in the pan. Cook for 1 minute. Then add the sauce to the pan.
Add sauce to simmer and thicken for 2-3 minutes.
 Add Boy Choy to sauce and cook for 1 minute on each side.
Remove from pan and serve immediately, sprinkled with sesame seeds.

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