Paleo Stir-Fried Bok Choy with Garlic and Ginger

Ingredients

• about 450 g Bok Choy
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Coconut Aminos
• 1 tsp Sesame Oil
• 1 tbsp Coconut Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g Bok Choy, then cut it into bite-sized pieces. Mince the 3 cloves Garlic and grate or mince the 1 tbsp Ginger.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tbsp Coconut Oil and heat until it shimmers, about 1 minute. This is approximately 190°C.
3. 3Add the minced 3 cloves Garlic and 1 tbsp Ginger to the hot oil. Cook, stirring constantly, for about 30-60 seconds until they smell fragrant, but do not let them brown.
4. 4Add the cut bok choy to the skillet. Stir-fry for 3-4 minutes, tossing frequently, until the bok choy is bright green and tender-crisp. You should still be able to see some crispness in the stems.
5. 5Pour in the 2 tbsp Coconut Aminos and drizzle in the 1 tsp Sesame Oil. Stir everything together to coat the bok choy evenly.
6. 6Season the bok choy with the 1/4 tsp Salt and 1/4 tsp Black Pepper. Stir one last time to distribute the seasonings.
7. 7Remove the skillet from the heat and serve the stir-fried bok choy immediately.

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