VEG Transition Recipe: Baby Bok Choy w/ Sesame

Transitioning to VEG? If you are moving from the S.A.D. diet and fast food to a veggie lovin lifestyle, it’s great to find simple meals to prepare to start giving your body more whole food nutrition. One great way to get your greens in is to make a really basic dish by steam sauteeing or stir frying a dish full of veggies without the unhealthy additives and oils. Below is the recipe for a dish I made for the cooking class in my Master’s program that is an easy way to get in those greens! Baby bok choy is a wonderful veggie that is not only super cute, it’s also full of nutrients and can add some variety to your usual routine (more on this later). The only thing I forgot to add in when preparing this dish was scallions which I have included in the recipe below. To make the healthier “Stir Fry Sauce” I used Braggs, a bit of agave, red pepper flakes, and minced ginger. You can play with that combination and use in other dishes to make really yummy stir fry dishes without the MSG and extra rancid oils. In order to retain the most nutrients, remember not to overcook your veggies! -XoXo Raw Girl

Baby Bok Choy with Sesame and Ginger
Serves 4

Ingredients:

4 to 6 heads baby bok choy
(about 1 pound)
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons Braggs
1 tablespoon mirin
½ teaspoon grade B maple syrup or Agave
coconut oil as needed

Pinch red pepper flakes
2 medium cloves garlic, minced
1 tablespoon peeled, minced fresh ginger root
2 scallions, both white and greens part sliced
thinly
Squeeze of fresh lime juice
1 tablespoon toasted sesame seeds

How-To Step By Step:

1. Toast sesame seeds in a small frying pan over medium heat. Don’t walk away from the stove or your seeds will burn. Shake the pan over the heat until the seeds become fragrant, about 3 minutes.
2. Trim the bases off the bok choy heads. Separate the bok choy into individual leaves and cut crosswise into bite-size pieces, keeping the stems and leaves separate.
3. Combine the vinegar, Braggs, maple syrup, red pepper flakes, and ginger in a bowl, and set aside.
4. Stir-frying is very fast, so have everything ready to go. Preheat a wok or sauté pan over high heat, add coconut oil, and swirl to glaze the pan. Add the bok choy leaves, garlic, and scallions. Stir-fry for 30-45 seconds.
5. Add the sauce mixture and cook until thickened, about 1 minute. Add the bok choy stems and continue to cook for another 30 seconds, until the stem is just tender. Transfer the bok choy to a serving bowl, add a squeeze of lime, and sprinkle with the toasted sesame seeds. Serve immediately.