Simple Bok Choy Stir Fry

Simple Bok Choy stir fry

A quick side dish using the best of spring greens.

Serves 2-4 as a side

INGREDIENTS

• 2 large – 6 small Bok Choy heads
• 3 tablespoons coconut oil, sesame oil, butter, lard, or other cooking oil
• 2 tablespoons Soy Sauce, Liquid Aminos, or Coconut Aminos
• 2 cloves of Garlic – sub green garlic or garlic scapes
• 1 onion or shallot, diced (optional)
• Salt, to taste (start light, especially if using soy sauce)
• Red pepper flakes, to taste (optional)

INSTRUCTIONS

1. Trim bottom of Bok Choy if necessary, removing any hard stem or dirty parts.
2. If using baby Bok Choy, slice Bok Choy in half vertically, leaving two in-tact halves, or quarter.  Alternatively, chop Bok Choy starting at the stem end in 1-2 inch “rounds,” making your way out to the leaves.
3. Heat skillet or wok to medium-high heat and add oil.
4. Add Bok Choy, garlic, and onion/shallot and red pepper flakes if using, stirring.  Cook for 2-3 minutes.
5. Add soy sauce/coconut aminos/liquid aminos and stir well, cooking for an additional 2-3 minutes.
6. Serve, and pour any liquid remaining in skillet over the Bok Choy.
7. Enjoy!

NOTES:

You can add to this recipe easily, whether with more Bok Choy, more veggies (like carrot slices, etc.), or more spice!

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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