Sauteed Bok Choy

Sauteed Bok Choy (3) WM

If you haven’t tried bok choy I suggest that you do!  You can saute it, or cut it up and add it to stir fry.   The Livestrong website says that it is low-calorie & zero-fat  that also has lots of vitamin A, vitamin C and vitamin K.  “In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you’ll get healthy levels of folate and vitamin B6”.  Bok choy has over 70 antioxidant phenolic substances, including numerous hydroxycinnamic acids, which have often been referred to as “chain-breaking” antioxidants due to their method of scavenging free radicals.


This is a super simple and quick “recipe”.


1 whole baby bok choy per person



coconut oil

toasted sesame oil



1) Wash each bok choy, slice each in half length wise and then wash again.  Sprinkle the cut side with a little bit of salt & pepper.

2) Heat a large enough skillet for all of your bok choy on medium-high heat.   Scoop a little bit of coconut oil into the pan and let it melt.  Once the oil is hot (flick a little water in the pan) add each bok choy, cut side down.

3) Let the bok choy brown a little, maybe for 5 minutes, then place a lid on the pan so that the leaves wilt a little.  Once the bok choy is soft and brown remove from the heat, drizzle a little toasted sesame oil on them and serve immediately.


Kimchi Fried Rice with Pork

Kimchi fried rice (13) WM

I used to not be a fan of kimchi.  It was to sour and vinegar-y.  My husband loves anything with vinegar, and over the years I have tried and retried kimchi.  There is a little Asian market in Boulder whose owner makes her own kimchi, and it is pretty good.

What exactly is kimchi?  According to it is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  It is often described as “spicy” or “sour”.  It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion or cucumber.

Kimchi fried rice (12) WM

serves 4

approximate time: 1 hour


  • 1 egg per person
  • 2 tbsp sesame or peanut oil
  • small pork tenderloin, cut into bite sized pieces
  • 2-3 cups uncooked Calrose rice (this will make about 4-6 cups steamed rice) – it’s best if you can make this ahead of time
  • 3 cups kimchi, coarsely chopped
  • 1/2 cup kimchi juice
  • 2 tablespoons Sriracha or chili garlic sauce sauce (or more depending on your taste preference)
  • 2 green onions, sliced
  • 2 bunches baby bok choy, coarsely chopped


1. Cut the pork tenderloin into bite sized pieces and cook thoroughly in a medium high skillet.  Set aside once cooked.

2. Begin to boil the eggs, boil until just slightly hard.  Cool and peel.

3. Scoop out the rice and brown in the skillet.  Add the kimchi and juice.  Mix in the Sriracha or chili garlic sauce sauce

4. Stir in the sliced green onions and baby bok choy.  Mix all ingredients together.

5. Serve on a plate with the sliced egg on top.

Kimchi fried rice (36)