Garlic Ginger Bok Choy over Rice
Years ago, I remember eating at a local Asian Restaurant and was thrilled to see sautéed bok choy on the menu. It was yummy and garlicky and great served with steamed rice. I rarely see bok choy served at restaurants and meanwhile, it is one of my favorite greens. My favorite is actually baby bok choy but I also love the newly hip tastoi or pac choi that we’ve been growing at our farm. Bok choy is a cruciferous vegetable which means it is delicious immune boosting ammunition against disease.
- 1 T olive oil
- 2 cloves of garlic
- 1 ½ T minced ginger
- 2 T pine nuts (or any nut of choice)
- 6 cups of chopped bok choy
- 2 T low-sodium Tamari (wheat free soy sauce)
- Salt and Pepper to taste
Sautee garlic, ginger and pine nuts in a pan on medium-low heat for one to two minutes.
Add bok choy and continue to cook for about 5 minutes until slightly tender. Add the soy sauce and salt and pepper and sautee for one minute more.
Serve over steamed rice or quinoa and enjoy!