The verdure of a bok choy cannot be overstated. It’s such a lovely vegetable. One of my favorite ways to cook it appears here in this vegan and gluten-free recipe.
Ingredients (serves 4):
4-6 small bok choy, cut into halves the long way
1-2 tablespoon extra virgin olive oil
2 cloves garlic, minced
1-2 tablespoons Bragg’s amino acids (coconut version, if sensitive to soy, soy sauce if not sensitive to wheat)
1 tablespoon toasted sesame seeds
1 tablespoon miso paste (I like to use South River brand)
1 teaspoon pure maple syrup
Sea salt and ground black pepper to taste
Optional: sesame oil for drizzling
Combine the amino acids, maple, and miso in a bowl and set aside.
In a large thick bottomed skillet (use cast-iron to add some iron to the food), heat olive oil until hot enough to make the choy sizzle. Add the choy flat-side down, and sprinkle butt-side with salt.
Cook until the flat side shows signals of softening (the flesh just starts to get a bit translucent). Flip the choy and cook until the butt-skin starts to wrinkle.
Add in the garlic, and cook for about 30 seconds, before you de-glaze the pan with the amino acids mixture.
Flip the choy back to the flat-side until it browns up in the mixture, turning down the heat if necessary.
Sprinkle with sesame seeds (and drizzle with a tiny bit of sesame oil, if desired) and sea salt, serving hot.
These cuties should be soft and tangy-sweet. Enjoy!