Sesame Bok Choy
Serves 2 as a side dish (1 head bak choy per person)
This cruciferous veggie is extremely rich in nutrients, including vitamin A, vitamin C, omega-3, and zinc. It’s extremely low in fat and calories while delivering both protein and fiber. I like to eat cruciferous veggies 4-5 times a week, and bak choy is often on the menu, being so easy to prepare and having such a mild flavor.
2 heads baby bok choy (also called pak choi)
1 large garlic clove, minced
1 Tbsp grated fresh ginger
1 Tbsp sesame oil
Trim the very ends of the bak choy stalks. Separate the leaves and wash them thoroughly under cold water. Chop the bak choy into 1/2 inch pieces, and separate the stalks from the leaves, since the stalks take longer to cook. Heat a pan over medium heat and add the oil. Cook the garlic until it’s turning golden, less than 30 seconds. Add the stalks and the ginger and cook until the stalks are slightly tender, about 5 minutes. Add the leaves and cook for just a few more minutes, until they are wilted and vibrant. Serve hot.