Bok Choy soup, stir-fry and salad! So many ways to enjoy this leafy green. Which will you try first? SUBSCRIBE: http://tinyurl.com/jaxbcd6
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BOK CHOY AND GINGER STIR FRY RECIPE
1 tbsp. coconut oil
2 cloves garlic, chopped
1 tsp. grated ginger
1 tbsp. low sodium soy sauce
1 lb. bok choy
toasted sesame seeds
salt and pepper to taste
Wash the bok choy user cold water and chop it up, separating the stems from the leaves.
Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes.
Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.
Season with salt and pepper and finish with a sprinkle of toasted sesame seeds. Enjoy!
Nutrients for 1/2 of recipe: Calories: 97; Total Fat: 9,3g; Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 2.9g; Dietary Fiber: 1.2g; Sugars: 0.6g; Protein: 2g
CRUNCHY BOK CHOY SALAD RECIPE
3 baby bok choy, halved and thinly sliced (5 cups)
3 scallions, thinly sliced
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 tbsp. extra virgin olive oil
1 tbsp. toasted sesame oil
1 tbsp. honey
1 tbsp. low sodium soy sauce
1 tbsp. red wine vinegar
Combine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.
In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.
Drizzle the dressing over the salad, toss and enjoy!
Serves 2-4 Calories: 369; Total Fat: 30.9g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 20.6g; Dietary Fiber: 6.1g; Sugars: 12.1g; Protein: 10.6g
15 MINUTE BOK CHOY SOUP RECIPE
1 tbsp extra virgin olive oil
1 lb. baby bok choy (about 3 bulbs)
4 cloves garlic, thinly sliced
1/2 tsp. dried turmeric
3 cups cold water
squish of fresh lemon juice
salt and pepper to taste
Separate the bok choy leaves from the stems and slice.
Heat oil in a medium pot over a medium-high heat. Once the oil is hot, add in the garlic and turmeric, stir and cook for just a couple of minutes or until the garlic is fragrant.
Add in the bok choy stems and season with salt and pepper. Once the stems begin to soften, stir in the leaves and the water. Turn up the heat and bring everything to a boil.
Once boiling, the soup is done. Shut off the heat and finish the soup with a big squish of fresh lemon juice. Serve and enjoy.
Calories: 81; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 6.3g; Dietary Fiber: 1g; Sugars: 2.3g; Protein: 1g
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