This is the other half of the tasty Halibut Cheek recipe that I am sure you’ve been waiting for. Baby Bok Choy is perfect right now and we couldn’t help it but pick up another batch from our favorite produce stand at our local Farmer’s market.
It is a very easy dish to make and will surely go with any of your favorite dishes, we love pairing it with fish.
This recipe feeds 3.
- 4-5 heads of Bok Choy
- 1 inch fresh Ginger root, finely chopped
- 1 Tbsp Sesame Oil
- 3 Tbsp Coconut Aminos
- 2-4 Thai Chili Peppers
- Salt and Pepper to taste
- 1/2 cup of water
Cut the ends of the Bok Coy leaving center bulbs intact; then in a wok or large pan heat sesame oil, peppers, and ginger on medium heat for 3-5 minutes.
- Add Coconut Aminos salt/pepper and cook for another 2-3 minutes
- Add Bok Choy and toss vigorously for another 2 minutes
- Add water, reduce heat, and cover for 5-8 more minutes
Check to make sure Bok Choy is starting to soften but still firm, serve and enjoy! Henry 🙂