I spend so much time eating kale and collard greens that sometimes I forget about one of my favorites, bok choy, aka Chinese cabbage. I bought some over the weekend to add to a recipe I was making – fish baked in parchment paperthat sits atop bok choy and red bell pepper (which by the way was simply divine).  But I had so much left over that I sautéed the rest last night to go with our leftovers.

Bok choy is fabulous for lots of different reasons:

• It’s easy to prepare
• It has a high water content so it cooks quickly
• Unlike other greens, you can use the entire stalk, no need to have to separate a tough stem out like with kale and other dark leafy greens
• The leaves have copious amounts of Vitamins A & C
• You can bake, sauté or even juice it. The high water content makes it ideal for juicing

Here’s a super simple recipe I think you’ll like:

Ingredients:

1 bunch bok choy, washed
1 tsp. minced ginger root
1 ½ tsp. toasted sesame oil or olive oil (I prefer sesame oil for the deep, rich flavor)
2 tsp. tamari (wheat-free, low sodium soy sauce)
1 tbsp. toasted sesame seeds

Directions:

1. Chop the bok choy, both leaves and stems, into bite size pieces.
2. Heat the oil in a wok and add the ginger root, sautéing for about a minute.
3. Add the bok choy and stir fry for about 3-5 minutes, adding a little water to the wok if necessary, until crisp-tender.
4. Season with tamari and sprinkle on the sesame seeds.

What’s your favorite bok choy recipe?  Please share it below.

Filed under: Greens, Healthy Meals, Recipes, Vegetables