Making dinner tonight was very different. It is just Matt and me since the kids are at camp. I really had no constraints other than the fact that I haven’t been to the market in DAYS. It is very liberating, but a little limiting too, not having food that is. For our veggie, I dug up some bok choy that I must have bought last week and forgot about it. It was actually baby bok choy, which is smaller (obviously) and a little less crisp than regular bok choy. You could make this recipe with either. In my book, bok choy is Cinderella and kale and spinach are the mean step sisters. Don’t get upset, I am not saying that I don’t like kale and spinach, believe me I do and eat both all the time, but bok choy doesn’t get its time in the limelight nearly as much as I think it should!
Sesame Bok Choy
Prep Time: 1 minute
Cook Time: 5 minutes
Servings: 2 – 3
3 heads of baby bok choy or 1 regular head of bok choy, chopped in chunky pieces
- 1 tbsp. sesame seeds
- 1 tbsp. coconut aminos
- 1 tsp. sesame oil
- 1 tsp. coconut oil
- Dash of salt and pepper
In a medium sized skillet, warm 1 tsp. coconut oil.
- Add bok choy to skillet and sauté.
- Once tender, about 1 – 2 minutes, add sesame oil and coconut aminos and stir.
- Add a dash of salt and pepper and stir in the sesame seeds.
- Serve immediately.
If you have some extra chicken or beef laying around, you could add that in too and make this into a quick lunch! Just add a little more coconut aminos to the skillet.