We received a really nice big head of bok choy the other day from a local farmer. This bok choy was so beautiful, nice white thick stalks and large dark green leaves. It was begging to be made into a sweet and spicy dish!
I have always had bok choy in my Chinese take out, but never really made it until now. First thought that came to mind was a quick broil followed by a light saute.
1) 1 large bok choy or 2 small bok choy
3) 2 tablespoons of coconut oil
4) 1 tablespoon of raw organic honey
5) 1 dash of Bragg's liquid amino's or soy sauce
6) 1 medium red onion
Chop off the end stem and cut the bok choy into strips. Drizzle all with coconut oil and lay on a baking tray. Broil at 425 degrees for about 5 minutes and then transfer to a large saute pan. The broiling gives a little bit of the pieces with a crunch and the remainder is sauteed for a few minutes with a mixture of 1 tablespoon of coconut oil and 1 tablespoon of raw organic honey.
Plate the bok choy and garnish with diced raw jalapeno, thin sliced red onions and finish with Thai Ginger sea salt.