Baby bok choy is abundant this time of year in Northern California. While often lost in stir fry or swimming in soup, bok choy is the star ingredient in this recipe. Even if it’s not your favorite vegetable, the subtle nut butter, ginger and fresh orange flavors in the sauce will pleasantly surprise you.
1 pound baby bok choy, washed with ends cut off, leaves separated
6 ounces crimini (or shitake) mushrooms, cleaned, 1/4” slices, and slices cut in half
2-3 medium carrots, julienned
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoons coconut aminos
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
Cilantro for garnish, optional
1. For the sauce, whisk together the orange juice, tahini, coconut aminos, and ginger. Set aside.
2. In a medium sauce pan, bring 1/2 cup water to a boil. Add the mushrooms and cook, stirring frequently until they are tender, about 5-6 minutes. Drain and set aside.
3. In the bottom of a steamer, bring two inches of water to a boil. Steam the bok choy in the steamer basket just until they start to wilt, about 4-5 minutes. Drain excess liquid in a colander.
4. In a large bowl, toss the bok choy with the carrots, mushrooms and tahini sauce. Transfer to a serving bowl and sprinkle sesame seeds (and cilantro, if using) on top.
Makes 4+ side dishes.
#paleo #bokchoy #veggies #healthyeating #cleaneating
Recipe adapted from the Whole Foods website.