Baby Bok Choy with Sesame and Ginger
Have you ever cooked with bok choy? It's quite similar to celery and very delicious! I think it's what makes home cooked Chinese food taste similar to dishes from a Chinese restaurant (better really!)
I prepared this recipe for an assignment of a school course in holistic nutrition. It was absolutely delicious! I altered the recipe in a few ways; I only had 3 heads of bok choy, so I first stir-fried 8 oz. of mushrooms. I substituted Bragg liquid aminos for the tamari, and white cooking wine for the mirin. I omitted the brown rice vinegar, maple syrup and lime juice. It shrunk up quite a bit after cooking. I ate half of the recipe topped with a piece of salmon. The leftovers were just as yummy topped with chicken breast!
This was a very nourishing experience! Cooking Chinese food can be intimidating, but this was easy when I had all ingredients chopped before I began cooking. I think it was the bok choy that helped it taste authentic. I also learned that just a little sesame oil goes a long way for flavor. The recipe gave me lots of ideas of various stir-frys I can invent with ingredients already found in my kitchen.
Jenny Yelle, MHNE Holistic Wellness Educator
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