Recipe – Sauteed Bok Choy

Recipe – Sauteed Bok Choy

2 Tbsp. vegetable oil

¼ tsp. red pepper flakes

1 tsp. freshly grated ginger

1 Tbsp. Bragg Liquid Aminos

1 Tbsp. Water

¼ tsp. toasted sesame oil

1 ½ lb bok choy, cut 1″ pieces

Salt (optional)

2 medium garlic cloves, minced

In a large skillet with a tight-fitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the Bragg Liquid Aminos and water, cover, and cook until steam accumulates, about one minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired.