August 28th, 2013 by Digestive Detective
Bok choy is a flavorful, healthy green used often in Asian cuisine. It is a safe FODmaps food, so you're in the clear with this recipe if you are currently on a low-FODmaps diet. The addition of ginger provides great flavor, aromatics, and a nice soothing effect to the gut. Enjoy!
- 1 1/2 pounds bok choy or baby bok choy
- 1 1/2 tablespoons unrefined coconut oil
- 1 teaspoon grated fresh ginger
- 3 tablespoons broth
- Iodized sea salt to taste
- 1/2 teaspoon sesame oil
- Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
- Grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)
- Place wok or frying pan on your stove and add the coconut oil. Add the ginger. Turn the heat to medium-high. Let the ginger gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the gingery oil for 15 seconds.
- Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.