REAL FOOD ON A BUDGET SATURDAYS: 5 MINUTE MEAL

STIR-FRY BOK CHOY WITH GINGER AND GARLIC

Ingredients

  • 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.

FRUGAL TIP: Don’t throw the bottom stem piece away! No compost needed this time. Place in a dish with hot water. In 3-7 days the stem will resprout. After the new sprout has become established, plant in old tin can or likewise with good amount of compost in the soil. Harvest when mature. Repeat.
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