Bok Choy is loaded with fiber and has a low-glycemic index making it a good vegetable choice for those looking to lose weight. Bok Choy is a leafy green cruciferous vegetable that can also help reduce your risk of developing cancer and heart disease. It fights inflammation and its antioxidants help to promote overall better health.
4 bunches of Baby Bok Choy
2 Tbsp. Olive Oil
2 Garlic cloves, minced.
1 ½ inch piece of Ginger Root, peeled and minced or freshly grated.
1 Tbsp. bone broth, chicken stock or water
1 Tbsp. Coconut Aminos (or soy sauce) Coconut aminos can be used in recipes instead of soy sauce. It is an alternative for those who like to avoid soy, it is naturally gluten-free, has a low glycemic index, and is high in amino acid.
Sesame Seed Oil
Crushed Red Pepper flakes
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer.
Add garlic and ginger, stirring constantly, until fragrant. (about one minute)
Add Bok Choy and stir to cover with oil and cook approximately 2 minutes.
Add coconut aminos and bone broth/water, then cover the pan and cook approximately 2 more minutes until you see steam beginning to escape from the lid of the pan.
Uncover and continue to cook until stalks are cooked to your desired tenderness. (approximately 2-3 more minutes)
When done, transfer to a serving dish and drizzle with sesame seed oil , and sprinkle with some crushed red pepper.
About the author: Dr. Vince Sferra
Dr. Vince Sferra is the founder and Clinic Director of Natural Medicine & Rehabilitation. He is Board Certified in Chiropractic Medicine and Chiropractic Neurology, a Certified Clinical Nutritionist and is a Certified Strength and Conditioning Specialist certified by the National Strength & Conditioning Association. He has been in practice and providing educational health and wellness programs in the community since 1986.