You guys remember our old friend Daikon, right? Well, I’ve got another Asian treasure of goodness for you – bok choy! This Chinese cabbage has been a staple in Chinese cuisine since ancient times. It’s light, sweet, and has a crisp texture. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories. Don’t let the ‘cabbage’ description fool you – it actually looks more like celery than the cabbage we’re used to seeing and like celery, you can eat this raw, as well. Here are a couple ways to use the stuff – I think you guys will really enjoy!
Bok Choy with Ginger and Garlic
Oh man, guys, this smells (and tastes!) amazing! Fresh ginger is super healthy and great for digestion.
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, also minced
- About 5-6 heads of bok choy, chopped
- 2 Tablespoons soy sauce (or try Bragg’s Liquid Aminos, a GF soy sauce alternative)
- salt and pepper to taste
Heat oil in a saucepan over medium heat. Add garlic and ginger and sauté for about a minute.
Add bok choy and soy sauce and cook until the stalks are crisp and the leaves are a bit wilty – this will be about 4-5 minutes.
Season with the salt and pepper and enjoy! This is great on it’s on as a light lunch or awesome for dinner, paired with your favorite grain or lean protein like chicken.
Bok Choy and Asparagus Frittata
- 2 Tablespoons cooking oil
- 3 scallions (yup, green tops, too!), sliced thin
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 head bok choy cut into 1-inch pieces
- 3/4 pound asparagus (snap off the tough ends and discard, then cut into 1-inch pieces)
- 3/4 teaspoon salt
- 9 eggs, beaten to mix
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon Asian sesame oil
Heat the oven to 325°. In a medium saucepan, heat oil over medium heat. Add the scallions, ginger, and garlic and stir together for about 30 seconds. Add the bok choy and cook until the leaves wilt, about 2 minutes. Add the asparagus and 1/2 teaspoon of the salt and keep stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
Spread the veggies evenly in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Then pop the frittata into the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.
Enjoy your new veggie-induced super healthiness!
What’s the craziest veggie you’ve ever tried?