Ginger Bok Choi Stirfry
I’ve been hankering after making a stirfry for quite some time, but since I don’t do soy I was kinda bummed out. I mean really, there’s only so much stirfy you can do without soy. I missed it. Bigtime.
A few weeks ago, however, I came across the coolest product called Coconut Aminos- basically its raw fermented coocnut sap that tastest an awful lot like soy sauce. Yes, it has its own unique flavour to it, but, you know, its the closest I’ve come so far!
Anyhow, last night I figured I’d give it a shot and make a quick stirfry. Seriously, so simple, and so good. You cn serve it with your preferred protein. Me ? I ate it straight. Happy times :)
NOTE 1: The whole pointo f a stirfry is to only lightly cook vegetables, in order to preserve as many of the natural enzymes as possible. So, you want the outsides cooked/ seared and the insides still crunchy. The best way to do this is to cooke the stakls first, and then add the leaves last almost just before serving, so that the don’t get overdone.
NOTE 2: The sesame oil, rice vinegar and coconut aminos are for flavouring- feel free to adjust the amounts to your personal preferance.
Ginger Bok Choi
- 2 inch square of peeled fresh ginger, finely chopped
- 2 tbsp olive oil
- 1 head bok choy, chopped
- 2 tsp coconut aminos
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil (Top 10 Free: use a flavour infused olive oil of your choice instead)
- salt to taste
- Heat the oil in a pan or in your wok, on high heat. Add the ginger and saute till it just barely starts turning golden.
- Add in the chopped bok choi stalks, and toss over high heat till they just start to soften.
- Add in all the rest of the ingredients, toss till the leaves are just barely wilted, not cooked through.