| Servings |
people
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Ingredients
- 4 cups bok choy
- 1 tsp grapeseed oil
- 2 cloves garlic minced
- 1 tsp ginger root grated
- 1/4 tsp red pepper flakes
- 1 Tbsp soy sauce OR coconut animos for gluten-free
- 1 Tbsp water
- 1/4 tsp olive oil
- salt to taste
Ingredients
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Instructions
- Prepare the bok choy by slicing it into 1-inch pieces, cut diagonally across the stem.
- In a large frying pan with a tight fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and saute, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce (or coconut aminos instead if you want a gluten free option) and water. Cover and cook about 1 minute.
- Uncover and sauté, stirring occasionally, until the greens are just wilted, stalks are just tender, and most of the water has evaporated (about 2 minutes).
- Remove from heat. Stir in the sesame oil and season with salt if desired.
Recipe Notes
If you are following an Ideal Protein protocol: One serving of this recipe (half) counts as 2 cups of select vegetables.