photo provided courtesy of elanaspantry.com
I made this recipe (from Elena’s Pantry…an awesome gluten free site) to accompany one of our dinners last week and we plowed through it…yum! I didn’t have any fresh ginger on hand, so I used powdered ginger and it still turned out great. Believe it or not, we ate 2 pounds worth of bok choy in one sitting, so I just doubled the sauce and saved some of it for later.
Garlic Ginger Bok Choyprinter friendly
- 1 ¼ pounds baby bok choy
- 1 tablespoon fish sauce (I used vegan Oyster Sauce as a sub)
- 1 tablespoon agave nectar
- 1 tablespoon toasted sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
- 10 scallions, finely sliced
- 2 large cloves garlic, thinly sliced
- 1 ½ inch piece ginger, thinly sliced
- Slice bottoms off baby bok choy
- Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
- In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
- Make a paste-like slurry dissolving the arrowroot
- Heat olive oil in a large skillet over medium heat
- When oil is hot, add bok choy and salt
- Cook, tossing frequently with metal tongs
until slightly wilted
- Add scallions, ginger and garlic and stir constantly until fragrant
- Stir in sauce and quickly mix with vegetables, until thickened
- Serve right away, while hot
For a printable version of this recipe click here.
