Bok Choi is a versatile vegetable and I've loved it for years. The best I've ever tasted was in a small garage restaurant in Hong Kong. Perfectly crunchy, sauteed and sauced. This recipe has 4 ingredients and is quick and easy. I prefer mine to still have some crunch, so cook yours a few minutes longer if you like it softer.
1 head Bok Choi chopped to your liking
1 TBS coconut oil
Fresh grated ginger to taste
a splash of Amino Acids or soy sauce
Heat the coconut oil over medium heat in a large dutch oven or skillet. Once hot add the freshly chopped and washed Bok Choi. Grate fresh ginger over the Bok Choi and stir. Let it saute for 3-5 minutes, stirring occasionally. At the end add a splash of soy sauce and serve immediately.
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