A Bok Choy Haiku
A friendly cabbage
On the stovetop cooking
In stir fries and sides
Okay, so I’m no poet and my haiku isn’t going to be published anytime soon. I do however, want to pay homage to this wonderful vegetable. A mere 10 calories for about a half cup of this awesome veggie is one the main draws for dieters. For non-dieters and people interested in good nutrition, it’s a good source of calcium and is high in vitamin C.
Here’s a TIP:
The green leaves should be separated from the big white stalks as the leaves take very little time to cook and the white takes a little longer, so cook the chopped stalks first, add the leaves at the end of cooking.
Here’s a TRICK:
Baby bok choy is better in my opinion than the bigger bok choy; better flavor and faster cooking. To keep it fresh, keep it loosely in a plastic bag in your crisper. Should last at least a week!
And your RECIPE:
Kimchi Stir Fry
Ingredients
- 4 tablespoons coconut oil divided
- 4 pounds ground beef
- sea salt
- freshly ground black pepper
- 6 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 2 tablespoons chile paste
- 1 cup kimchi chopped
- 1 large yellow onion halved and sliced
- 1 head bok choy leaves trimmed and pulled apart
- 4 cups napa cabbage chopped
- 2 cups cauliflower florets
- 1 red bell pepper seeded and chopped
- 3 tablespoons rice vinegar
- 1/3 cup coconut aminos
Instructions
- Heat 2 tablespoons of coconut oil in a large wok or skillet over medium high heat. Add beef and season with salt and pepper. Cook for 10 to 12 minutes or until beef is cooked through. Remove from skillet and drain off any excess grease.
- In the same skillet over medium high heat, add remaining coconut oil. Stir in garlic, ginger, and chile paste. Cook for about a minute, then add in all remaining ingredients (kimchi through coconut aminos). Saute for 10 to 12 minutes, stirring as you cook, or until veggies are cooked through - they should still have a nice bite to them, not so soft they’re mush.
- Toss in beef and serve!