Until yesterday I didn’t know there was more than one kind of bok choy. To my amazement there are at least 20 varieties! Bok choy, is a member of the cabbage family and is a staple food in China. It has crunchy stems and soft leaves similar to kale. Like rhubarb, it is another great plant source of calcium. One cup contains 15% of your daily allowance.
Yesterday at the Farmers’ Market I purchased two beautiful bunches of bok choy, I was told they were a variety called “joy choy.” I never heard of it before but I thought I would give it a try!
- Heat coconut oil in a wok or large frying pan over medium heat.
- Add onions and garlic and stir-fry for 5 minutes.
- Add bok choy, amino acids or soy sauce and red pepper flakes, stir-fry for an additional 5 minutes or until greens are wilted.
- Top with toasted pine nuts, sesame seeds and serve warm over brown rice or quinoa for a complete meal!
- Don’t have coconut oil? Substitute with olive oil. I just like using coconut oil because it remains stable at high heat reducing oxidation.
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