We have finally gotten a good harvest!!!
Bok choy is also called Chinese cabbage and has grown in popularity lately due to it’s sweet, mild flavor. Not only does it have just 9 calories per cup (shredded) but it’s packed with phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants: Vitamin A, Vitamin C, Vitamin K, Vitamin B-complex, calcium, phosphorous, potassium, manganese, iron and magnesium. Just to name a few . . . .
Bok choy is a great vegetable to grow during the colder winter months. It’s wonderful to see the big leafy greens in my little garden. If you find yourself looking for a easy weeknight dinner that is packed with flavor, definitely try this one!
Ginger Garlic Bok Choy Stir Fry serves 4
2 heads of bok choy, sliced into 1/4″ slices (whites and greens)
12 oz extra firm tofu, cut into 1/2″ cubes
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
4 Tbsp olive oil
Soy sauce or coconut aminos, to taste
Salt and Pepper, to taste
Cooked rice or quinoa . . . or both (see picture caption below)
-Heat 2 Tbs of olive oil in a large skillet on medium heat.
-Add the tofu to the skillet and season with salt and pepper.
-Saute the tofu for 5-7 minutes, until browned and crispy on the outside. When done, remove from the skillet and set aside.
-Add the rest of the olive oil to the skillet.
-Saute the garlic and ginger for one minute.
-Add the bok choy and soy sauce and saute for another 5 minutes, until the greens are wilted and cooked down. Note: This cooks down quite a bit!
-When the greens are done, mix in the tofu and season with soy sauce, salt and pepper to taste.
-Serve on rice or quinoa.