Bok Choy Stir Fry with Ginger and Garlic

Ginger Garlic Bok Choy Stir Fry-5

We have finally gotten a good harvest!!!

Apparently, bok choy grows really well in the Florida panhandle.  We suddenly had an abundance and it was time for me to get cooking.  Ginger Garlic Bok Choy Stir Fry-2

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.

I ended up mixing rice with quinoa with our stir fry this time.  It was AWESOME!
I ended up mixing rice AND quinoa with our stir fry this time. It was AWESOME!  I have a hard time eating just quinoa by itself and the rice gave the meal a little more substance but with the added benefits of the little super grain, quinoa.

 

2 Comments

  1. Ooh, I’m going to try this! Good idea about mixing rice and quinoa as well. I know quinoa is good for you and everything, but bleugh.

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