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
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.