Bok Choy is a tasty vegetable found in many Asian dishes that has two distinct flavor profiles. The crisp stems can be chopped up and sauteed almost like a onion while the tender leaves can be gently wilted similar to spinach. Bok choy can be found in most grocery stores and is usually quite reasonably priced.It's extremely low in calories and full of nutrients. In this recipe, both parts of the bok choy are utilized to create a spicy and simple side dish.
Spicy Bok Choy Saute
1 bunch bok choy
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/4 tsp. red pepper flakes
1+ tbsp. gluten free soy sauce
1. Thoroughly wash the boy choy, being sure to remove all dirt from leaves. Use a knife to separate the leaves from the stems. Slice the stems in half lengthwise and cut into 1/4 inch half moons widthwise. Coarsely chop the leaves into 1/2 inch pieces.
2. Spray a large skillet with nonstick spray.
3. Add the bok choy stems and saute for 3 minutes.
4. Add the garlic, ginger, and red pepper flakes. Saute for 1 minutes.
5. Add the bok choy leaves and 1 tbsp. of soy sauce. Saute until leaves are wilted, about 1 minute. Add a splash more soy sauce, if desired.
Nutrition Information--approximately 25 calories per serving