Ginger Scallion Bok Choy for the tasty side dish win!
Although we are in the home stretch of our kitchen remodel, it’s not yet operational, so I am still using the makeshift kitchen I set up to get us through the project. Summertime means more simple meals and the fact that I can only plug in one appliance at a time without blowing a fuse creates the need for even more simplicity.
Fresh and Local for the win!
I’m not one to compromise on taste and I am all about enjoying what’s fresh and local. When I saw bok choy at the farmers market recently, I was reminded of a super flavorful dish I once had at Myers + Chang in Boston. This recipe for Ginger Scallion Bok Choy is adapted from my memory of that delicious dish.
A delicious way to eat more greens
In my health coaching practice, my clients are working on different goals. Yes, there is something they all have in common. Everyone could stand to increase their consumption of vegetables. Upping your veggie intake by even one serving a day is a simple way to also increase overall health and well-being. Vegetables, especially leafy greens and cruciferous veggies are full of vitamins, minerals, antioxidants and loaded with ENERGY!!
If you are struggling with how to get more veggies onto your plate, this recipe for Ginger Scallion Bok Choy is a tasty way to do it. It’s a perfect side dish no matter what else you’re serving. Flavorful and simple to make, it will make eating vegetables a positive experience for all.
Some Health Benefits of Ginger Scallion Bok Choy:
- Nutrient dense: Only 9 calories with an abundance of protein, fiber vitamins and minerals.
- Bok choy is loaded with Antioxidants, Vitamins A & C. Helps to protect cells from damage. Shown to protect the eyes and lower the risk of age-related macular degeneration. Neutralizes free radicals in the body.
- The calcium, magnesium, phosphorus and Vitamin K in bok choy help build and maintain strong bones and regulate blood clotting.
- Bok choy, like all cruciferous veggies, may reduce the risk of breast, prostate, lung and digestive tracts cancers.
- Ginger is an anit-inflammatory and aids in digestion.
- Garlic boosts the immune system, and has been shown to help reduce blood pressure and cholesterol.
Seems to be a no brainer to include more bok choy into your diet. The question is how will you do that? This recipe for Ginger Scallion Bok Choy is delicious enough to make ALL THE TIME!! But if you’re looking for variation, try eating it raw. Stack and slice thinly to add to your favorite salad or slaw (it’s particularly good in this ginger miso summer slaw). It is also an awesome addition to soups. Try adding it to this simple miso soup—the stems will stay a bit crunchy and the greens will wilt beautifully.
I’m so excited because our new kitchen is almost complete….and I can’t wait to share it with all of you. I’ll be posting new recipes and putting out new healthy cooking classes.
I’ll be sure to write a post with before and after shots….and if you follow my instagram, I’m regularly posting the progress in my stories. In the meantime, I remain thankful for good friends who allow me to use their kitchens and for the sink in my makeshift kitchen….which means I am not washing dishes in the bathtub—so that we are mainly eating homemade food at home, which is always my preference.
Super flavor goes well with any dish.
- 2 lbs baby bok choy, trimmed and halved *
- 2 bunches scallions, thinly sliced
- 2” knob fresh ginger, peeled and cut into match sticks
- 4 cloves garlic, finely grated
- ¼ teaspoon coarse sea salt
- pinch of crushed red pepper
- 2 Tablespoons sesame oil
- 2 Tablespoons tamari
- 2 Tablespoons unseasoned rice vinegar
- 2 Tablespoons water
- In medium glass bowl, stir together scallions, ginger, garlic and salt and crushed pepper. Set aside.
- Prepare bok choy: halve, rinse, pat dry. For larger heads, cut lengthwise into quarters. Cut through white parts on the long diagonal if pieces are large.
- In wok or large skillet, heat oil over medium heat. Add scallion mixture and cook, pressing down scallions and ginger for about 1 minute, until super fragrant.
- Mix in tamari, vinegar and water.
- Slowly add bok choy and cook, stirring continuously until bok choy leaves are wilted and white parts are still crunchy, this will take about 2 minutes.
- Serve warm or at room temp. Store left overs in air tight container in the fridge for up to 5 days. It is also tasty cold.
If you can't find baby bok choy, use 3 heads regular sized bok choy, trim and cut lengthwise into quarters. I
Amount Per Serving Calories 102Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 714mgCarbohydrates 6gFiber 3gSugar 2gProtein 5g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.