To go along with the previous post, here is a recipe I threw together one night a couple of months ago. My husband loved it! Kitchen tip: when you bring ginger home from the market, use a table spoon to peel it and pop the root in the freezer. That way it is ready for use at a moment’s notice.
1 head bok choy or similar vegetable
1 T coconut oil
1/2 t sesame oil
1 clove garlic
pinch red chili flakes
1 T tamari sauce
- Place pan over medium high heat. Add oils, garlic, and chili flakes.
- Add chopped greens and stir, cooking until slightly softened.
- Add tamari and grate ginger with a microplane over the greens. Continue to cook until desired tenderness is achieved.