Bok choy is a member of the cabbage family, and likely grown first in China. Don't have bok choy at home? You can try this dish with shredded cabbage, broccoli, brussels sprouts, or even kale (all members of the same plant family).

A storage tip for bok choy is to keep it in the fridge unwashed, until you are ready to use it.



 

    Serves: 4 servings    Total Time:  20 minutes Prep Time: 10 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Baby\_bok\_choy - 1 lb  Scallion - 1 bunch   Ginger - 1-2" piece, fresh ginger  Garlic - 2 cloves  Salt - ⅛ teaspoon  Sesame\_oil - 1 Tablespoon (sub canola, avocado, peanut or light olive oil) Tamari - 1 Tablespoon (or soy sauce)  Rice\_vinegar - 1 Tablespoon  Water - 1 Tablespoon  

## Instructions

Step 1

To prepare the bok choy, cut each piece in half, lengthwise (through the white bulb). Rinse and let dry. 

Step 2

Chop the scallion and the ginger. In medium bowl, add scallions, ginger, garlic and salt and crushed pepper.

Step 3

In wok or large skillet, heat sesame oil over medium heat. Add scallion mixture and cook for 1 minute or until fragrant.

Step 4

Mix in tamari, vinegar and water.

Step 5

Slowly add bok choy and cook, stirring continuously until bok choy leaves are wilted and white parts are still crunchy, this will take about 2 minutes.

Step 6

Serve warm or at room temp. Store left overs in air tight container in the fridge for up to 5 days. It is also tasty cold.

 

### Notes

Instead of baby bok choy, you can use large bok choy and quarter it or ¼ napa cabbage.

## Nutrition Information

  Calories: 46 Calories Fat: 4g Saturated Fat: 0 Carbohydrates: Net Carb: 3g Dietary Fiber: 1g Protein: 2g Sodium: 325  

## Dietary Restrictions

 Vegan