Filipino Whole30 Eats: Stir-Fried Garlic and Ginger Bok Choy (Quickie Veggie)

Remember the rationale for these quickie veggies: to have easy recipes on hand that you can use to fill your plates with veggies, since Whole30ers eat lots of the green stuff (also the purple, red, orange, yellow, white...). It doesn’t get much easier than this.

Ingredients

• 2 bok choy or 4 baby bok choy
• 2 cloves of garlic, minced
• 1 teaspoon minced ginger
• salt and pepper to taste

Instructions

1. Trim the butt ends and cut the stems into 1-inch wide pieces, all the way to the leaves. Keep the leaves (the green parts) whole.
2. Heat your pan with your favorite cooking fat in medium heat. When the fat starts shimmering, add the garlic and ginger and sauté until fragrant, about 30 seconds.
3. Add your bok choy and cook about 2-3 minutes, stirring often. 
4. Season to taste. (You can add a few sprinkles of fish sauce or coconut aminos, if you want, but it’s delicious without them.) The dish is ready when the leaves have started to wilt and the stems are tender-crisp.

Makes 2-3 servings

How this is Whole30

Actually, the recipe was Whole30 compliant as it was and didn’t need any alterations.

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