With my husband being Chinese (although he is very much American given that his parents were born in the US), we do occasionally shop at the Chinese grocery store about 30 minutes away. When we go, we always pick up some bok choy. The Chinese grocery store has an amazing produce section and great prices.
Most times we just stir fry the baby bok choy in olive oil, minced fresh garlic, an a little chicken stock. However, when we have a little extra time we will roasted the bok choy in the oven using the following recipe. It’s a great addition to a clean diet and your journey to get in shape fast.
Roasted Baby Bok Choy
- 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
- 4 teaspoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon Himilayan sea salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 1 teaspoon sherry or white wine
- Freshly ground pepper, to taste
- Preheat oven to 450°F.
- Toss bok choy, oil, garlic and salt in a roasting pan.
- Put in oven and stirring twice, until wilted and tender-crisp, about 6 minutes.
- Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl.
- Drizzle over the roasted bok choy.
Bok Choy is known as Chinese Cabbage. Bok choy is an amazing vegetable full of nutrients. It’s very low in calories and very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. It’s high in vitamins A, C and K. One cup provides 63% of the daily value of vitamin A, 52% of vitamin C and 40% of vitamin K. It also provides a good amount of folate and vitamin B6. In addition, it is very low in carbohydrates — 1 gram per cup and only 9 calories per cup. Bok choy also is a good source of calcium (7% of your daily value) which is good for our bones. It’s also a good source of potassium, manganese, and iron.
Bok Choy is very popular in Asian cooking. You will see it not only in stir fries, but also in soups and spring rolls. If you’ve never tried it, I’d encourage to give it a try. It usuallyu comes in two varieties — the regular size and the baby size. The baby bok choy is a little bit sweeter and more delicate, so we usually go with it. Simple wash the leaves and cut off the very bottom part where it’s attached to the stalk (kind of like celery). Steam it, stir fry it, put it in a salad, or try the recipe above.
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Kathryn Wong is a Fitness Coach who struggled with exercise and healthy eating for a number of years, until she found the magic combination that changed everything. She finally got in shape fast.
Kathryn jumped at the opportunity to dump her corporate career and follow her new passion of fitness and health, while maintaining a balanced family life. She now helps others who lack hope and are unhappy with their current situation to change their life too. Whether you are lacking energy, drive, motivation, or financial means, Kathryn is here to help you get the RESULTS you WANT and DESERVE. It’s never too late! Get in Shape Fast! http://www.facebook.com/coachkathrynw