Bok Choy with Garlic

Bok Choy, what? Bok Choy is a Chinese cabbage with flat, wide leaves and a bulb on the other end; I like to think of it as a hybrid of celery and cabbage. Bok Choy is low in carbohydrates and high in nutrients, fiber, vitamin c, vitamin K, vitamin a, beta-carotene, and great calcium, b6, and folate source.

If you have ten minutes, this is a quick and easy dish for you, plant-forward, a great addition to the vegan diet.

8 Ingredients and 10 minutes start to finish

• 1 Tab sesame oil (substitution oil)

• 5 cloves garlic (minced)

• 2 large shallots (minced)

• 2 pds bok choy (halved or quartered)

• 2 Tab tamari (or gluten-free soy sauce)

• 1 tsp sesame oil

• 1 tsp red pepper flakes (crushed, optional)

• 1 tsp sesame seeds (optional can be toasted)

INSTRUCTIONS 

• Add oil to a large skillet over medium-high heat. Add the minced shallots and garlic. Stir and cook for 1-2 minutes.

• Add the bok choy, tamari, and sesame oil. Toss to coat and cover. Cook for 2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes).

• Sprinkle with crushed red pepper and enjoy!