STIR-FRY BOK CHOY WITH GINGER AND GARLIC
- 1 TBSP. cold-pressed olive oil
- 2 garlic cloves, minced
- 1 TBSP. ginger, minced
- 8 C. bok choy, rinsed and roughly chopped
- 2 TBSP. liquid aminos
- salt and pepper, to taste
Heat wok or large skillet. Add olive oil; heat 1 minute. Add ginger and garlic; saute 1 minute. Add bok choy, liquid aminos and toss to coat. Saute 2-3 minutes more (until leaves are wilted and stalk is softened. Salt and pepper to taste. As side dish, serves 8. As main dish, double and add protein source: tofu, pastured chicken breast (bulk cooking earlier in the week) or left over pastured steak.