Chinese Bok Choy

By BClover

This goes extremely well with the Coconut Jasmine Rice.

Ingredients

• 1 - 1/2 lbs bok choy, washed, stems cut into diagonals, greens cut into 2" pieces. Keep stems and greens separated.
• 2 Tbsp rice wine or apple cider vinegar
• 1 Tbsp brown rice syrup (agave would work well, too)
• 3 tsp Coconut Aminos (or tamari if not avoiding soy)
• 2 Tbsp plus 2 tsp water, divided
• 1 tsp arrowroot (cornstarch alternative, found in spice section at most markets)
• 1 1/2 Tbsp high heat canola oil
• 2 thin slices ginger
• 2 large cloves garlic, minced or pressed
• 1/4 tsp salt
• 1/2 tsp toasted sesame oil

Preparation

Step 1

In a small bowl, combine vinegar, brown rice syrup, Coconut Aminos and 2 Tbsp water. Whisk until smooth. In another small bowl, add the arrowroot and 2 tsp water and whisk until smooth. Set aside.

With a wok or large skillet over medium high heat, add oil, garlic and ginger to cold skillet. When they start to sizzle, fry for 30 seconds, then add the bok choy stems and stir fry for 1 minute, sprinkling with salt. Add the leaves and stir fry for another 2 minutes until leaves are wilted and dark green.

Push aside the bok choy and add the vinegar mixture to the center of the pan. Bring to a boil, then add the arrowroot mixture (give a whisk before you add it), stirring quickly to thicken. Mix the bok choy with the sauce until well combined. Remove from heat, add sesame oil and toss.