Bok Choy + Ginger Stirfry
Servings: 2 servings
- 1 tablespoon coconut oil
- 2 cloves garlic chopped
- 1 teaspoon grated ginger
- 1 tablespoon low sodium soy sauce
- 1 pound bok choy
- toasted sesame seeds
- salt and pepper to taste
Wash the bok choy user cold water and chop it up, separating the stems from the leaves.
Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes.
Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.
Season with salt and pepper and finish with a sprinkle of toasted sesame seeds. Enjoy!
Calories: 99kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 415mg | Potassium: 572mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10135IU | Vitamin C: 103mg | Calcium: 244mg | Iron: 2mg