Mom’s Bok Choy

My mom is my favorite cook, but unfortunately she does everything on the whim! It takes some time to get a real recipe written down, and I’m so happy I finally go her Bok Choy recipe down AND I’m getting to share it with you all! I absolutely love pairing this with a piece of wild fish to make the best dinner!

Bok Choy Breakdown!

Bok Choy is one of those veggies that I’ve always loved, but it has always seemed intimidating, ya know what I mean?! But trust me, it doesn’t have to be! I personally love it best with Asian flavors, so here’s the breakdown of the key ingredients we used..

• Bok Choy: Of course! You can get baby bok choy or regular, the baby tends to be more tender. I always prefer to get organic bok choy as well, as with a majority of my veggies if there isn’t a hard outside skin (that you don’t eat!) 
• Coconut Aminos: Coconut aminos are made from fermented coconut sap. They’re essentially very similar to a soy sauce without the gluten or wheat. I personally don’t have a gluten allergy, so I love to pair it with soy sauce too. It has a bit of a sweeter taste than soy, but is still low on the glycemic index. Try this one!
• Low Sodium Soy Sauce: I always opt for the low sodium version of soy sauce because regular packs a TON of sodium, as with most packaged items. We just don’t need the extra!
• Minced Garlic: Garlic not only adds amazing flavor, but is also great for lowering blood pressure and cholesterol levels!

If you’re into this recipe, be sure to check out my Low Carb Pad Thai, as well as my Sweet Chili Brussel Sprouts!

Bok Choy Specifics

xx

Alysia (Purely) Pope

 

Mom's Bok Choy

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Serves: 5 Prep Time: 15 Minutes Cooking Time: 15 Minutes

Ingredients

• 1 bundle bok choy, cut in half horizontally and base removed
• 1 sweet onion, diced
• 5 cloves garlic, minced
• 2 tbsp avocado oil
• 2 tbsp low sodium soy sauce
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp chili garlic (or sriracha) sauce
• Salt to taste
• 1 tbsp sesame seeds (for topping)

Instructions

Bok Choy Time!

1. Place avocado and sesame oil in the wok on high heat.
2. Wait until oil is hot, then add onion, then bok choy, then stir fry until wilted for 5 minutes.
3. Add garlic after bok choy is wilted.
4. After mixing in garlic, add in coconut aminos and soy sauce.
5. In the interim, toast 1 tbsp sesame seeds over medium heat for 3-5 minutes. Watch closely so they don’t burn! Shake frequently.
6. After marinating for a few minutes, the the heat off on the wok (where your bok choy is cooking) and add in the toasted sesame seeds.
7. Serve and enjoy!