My new favorite dinner is a stir fry of baby bok choy with mini Asian turkey meatballs. I like my bok choy nice and garlicy, and this recipe also has a dash of teriaki sauce. It’s so quick, easy, and healthy. My secret is that I keep a stash of my Asian meatballs in the freezer.
Serving for 2
1 pound baby bok choy
1 tablespoons coconut oil
1-2 cloves minced garlic
1 tablespoons coconut oil
1-2 cloves minced garlic
mini hot red pepper
Sesame seeds
Sesame oil
Instructions
Trim the bottoms off of each bundle of bok choy, and rinse off the sandy dirt. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process. Chop the thick white parts into 1 inch pieces, and the leafy green parts into 1 inch pieces.
Instructions
Trim the bottoms off of each bundle of bok choy, and rinse off the sandy dirt. Shake off the excess water after the final rinse and transfer to a colander to drain. It is important to drain the vegetables well since these veggies will release quite a bit of water during the cooking process. Chop the thick white parts into 1 inch pieces, and the leafy green parts into 1 inch pieces.
Heat your pan or wok, and add 1 tablespoon oil. Add all of the garlic and immediately add the bok choy. Move quickly to stir and sauté the greens in the oil and garlic. Stir quickly so you don’t burn the garlic!
Use a folding motion to turn the vegetables or use tongs if that is easier. Once the vegetables begin to wilt, about 30 seconds, add salt, pepper, and sugar. How long you cook them from here is all personal preference. Judy likes to cook them a bit longer for a softer texture while I like them a little bit more crisp. Plate and serve immediately.
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