For me, Bok Choy was always a tad intimidating. Not sure why because I’d eaten it a numerous time in Chinese food restaurants. Regardless, I stood away until I realized its nutritional value.
Bok Choy, also known as Chinese Cabbage, is fairly high in vitamins C and A and also has a fair amount of potassium. Which is commonly known to be good for muscle soreness and cramps, etc (“got a cramp, eat a banana”) but also, it’s great for the digestive system.
Also, liberal use of ginger is good for recovery because it’s an anti-inflammatory. I use a parmesan cheese grater for easy shredding.
So, check this out: The trick, as I learned, for sautéing garlic and ginger, is that we need to start with a cold pan and let it warm up instead of throwing in our spices when it’s already hot. This way is doesn’t burn and get bitter. Then once it starts to heat up and brown a bit, throw in the bok choy. Also, waiting a bit on the mushrooms is good because they don’t take quite as long to cook.
Garlicky Shroomy Ginger Bok Choy
Flavorful cruciferous veggies full of antioxidants and nutrients.
Ingredients
- 2 tbsp Organic Olive Oil extra virgin
- 5 cloves Freshly Minced Garlic
- 2 tbsp Freshly Shredded Ginger
- 1 head Organic Bok Choy
- 10 mushrooms Organic Baby Bella
- 1 pinch Himalayan Pink Sea Salt to taste
- 1 grinder Fresh Black Pepper to taste
Instructions
-
Put pan on the stove, but do NOT heat the pan.
-
Separate the stalks and make sure they’re clean. Cut off the base because it’s really tough.
-
Slice mushrooms.
-
Pour olive oil into the pan. Press the garlic and add to the oil.
-
Using a cheese grater, shred the ginger into the pan.
-
Now, turn the stove to low heat and warm ginger in garlic in the olive oil.
-
Give it some time to heat up, maybe a minute or two just until it starts to brown.
-
Then add cabbage and cover.
-
Give the cabbage a little time to soften up and let the leaves turn deep, rich green. ~5 mins turn it over in the oil.
-
Then add mushrooms. It’s easy to add the mushrooms too early and then they get soggy. So, watch out for that.
-
Give it another 5-7 minutes with the lid on. Go ahead and dash the salt around the dish.
-
Serve warm. Should serve about 3-4 people.