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Recipe by Hilary Boynton

Ginger Bok Choy

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Ginger Bok Choy
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Sesame
20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan - Low Carb

This is another great GAPS recipe inspired by my CSA farmers. Bok choy is especially tender and tasty when harvested fresh. Look for it at your local farmers’ market.

Ingredients

Ginger Bok Choy

  • 1 head bok choy, checked

  • 1 small yellow onion, chopped

  • 2 tablespoons sesame oil

  • 5 cloves garlic, minced

  • 1 small piece of gingerroot, chopped fine

  • 1 tablespoon coconut aminos

Directions

1.

Chop the bok choy into one-inch pieces, separating the green tops from the white bottoms.

2.

Sauté the onion in the sesame oil for about five minutes until tender. Add the white bottoms of the bok choy, and sauté for an additional five minutes. Add the green tops, garlic, ginger, coconut aminos, and hot pepper flakes. Stir to incorporate, then cook for another few minutes.

3.

Add salt and pepper to taste and garnish with sesame seeds.

About

Recipe excerpted from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing 2014). Purchase on Amazon

Recipe tags

Bok choy easy prep fresh GAPS greens Heal Your Gut healthy Hilary Boynton quick-and-easy skillet stovetop vegetables
Ginger Bok Choy

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