Baby bok choy has a sweeter flavor than adult varieties. It contains calcium for maintaining strong bones, and it’s in the cruciferous family so it is beneficial for preventing cancer.
- 1/4 cup water or vegetable broth
- 2 tsp minced ginger
- 2 TBS tamari or shoyu soy sauce
- 1 tsp agave nectar, or to taste
- 4 bunches baby bok choy (basically, 1 bunch per person)
- A few drops toasted sesame oil
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat saute pan and add the water or broth. Then add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the tamari and agave and cook over medium heat for 1 minute.
Stir in the sesame oil and serve.