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baby bok choy recipes -Let’s be honest, green leafy veggies don’t usually excite people and can be intimidating to make into a meal. However, baby bok choy recipes only take a bit of preparation to make them delicious and enticing. I only recently started cooking with bok choy at Rob’s urging (seriously), and I’m glad I gave it a try – it’s simple to prepare and really yummy, not to mention healthy.
Ingredients: baby bok choy Delight!
- 2 or 3 heads of organic baby bok choy*baby bok choy
- 1 large onion
- 5-7 shiitake mushrooms
- 2-3 garlic cloves
- 1 Tablespoon grapeseed oil
- 1 teaspoon minced parsley
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Few sprinkles of ground sea salt
- Dash black pepper
- A few good drizzles of Bragg’s liquid aminos (chock full of amino acids; you can also use soy or tamari sauce, but check out Bragg’s if you haven’t used it before, it’s good stuff!)
Steps: How to cook bok choy
- Peel the onion and chop it into bite-size chunks. Place in large skillet with a good drizzle of grapeseed oil, stir, and saute over medium heat for about 5 minutes.
- While the onion is sauteing, wash the mushrooms and chop into small pieces or strips. Add to the onion and stir. Turn heat to medium-low and continue sauteing.
- Peel the garlic and chop each clove in half or thirds, then perpendicularly cut it into thin slices (so that you’re basically cutting the garlic into small pieces). Set aside.
- Keep an eye on the saute and stir every minute or two. Turn off the heat if the onions and mushroom start to look soft and really golden brown; otherwise, leave over medium-low heat.
- Meanwhile, prepare the bok choy (this step may look longer but it’s easy, I promise, I just wanted to give some extra detail). To start, lay out some paper towels and put on a little water to boil in a large pot, which you’ll use for steaming. Rinse each head of bok choy off under cold water and discard any outside leaves that look brown. Then, peel off each leaf individually, rinse well (use your fingers to rub off any dirt spots), and set on paper towel. When you get to the center of each head, the leaves will be tiny – these are still great, so rinse away. For each stalk: chop the very bottom off and discard; chop the white part of the stem into 1/2 inch chunks and set in a steamer basket; pile the green leafy parts from several leaves on top of each other and cut horizontally into 1/2 inch strips and set aside (include the tiny leaf/stalks in this pile, uncut).
- Add the chopped garlic, parsley, ginger, garlic powder, cumin, salt, pepper, and a drizzle of Bragg’s to the onion skillet and stir well. Add the leafy bok choy strips to this, stir, then place a large lid over the skillet pan for about 5 minutes.
- At the same time, steam the bok choy stalks over the boiling water for about 4 minutes, until softened.
- Remove the lid from the saute (if the leafy greens are not softened, leave the lid on for another minute or two). Add the steamed stalks to the saute and stir, adding another drizzle of Bragg’s. Let it saute for another minute or so, then serve hot over brown rice or quinoa.
- Delicious, nutritious dinner!
Know the tricks How to steam bok choy
*The bok choy really “cooks down” – it gets much smaller as you cook it because the water evaporates, so while 2 or 3 heads may initially seem like more than you want, most of it will seemingly disappear! In fact, this recipe really serves only 2 people, so increase the proportions if you’re cooking for a larger group. You can also use a similar amount of regular bok choy.
Although step 5 may look long, the bok choy is really simple to prepare. You can also just steam the entire stalk/leaf after rinsing well, then add it in for even less work (I like the more bite-size pieces, but many people love the full leaves). Add spices and/or meat to adapt this dish as you like.