This is an ode to broccoli, which has played the villain role for far too…
Fast, light and packed with nutrients! Serve on its own or with sauce and your favorite rice, noodle or grain.
1 lb bok choy – chopped into pieces, rinsed
1 small cauliflower (~2 cups) – chopped into small florets and pieces
1 red pepper – sliced
1/2 bunch green onions – finely chopped
2″ piece of ginger (or more to taste) – grated
1/2 tsp salt or to taste – can use coconut aminos/tamari or soy sauce
Cooking oil for for wok (about 2 tablespoons) – coconut oil is good
Optional garnishes – cilantro, toasted sesame seeds, toasted almonds, grated carrots, green onions, cayenne pepper
The NAAM Peanut, Miso or Thai Sauce – not necessary but great if serving with rice, quinoa or other grain
Prepare all the ingredients, as the cooking process is fast.
Heat wok or skillet to med-high heat. Add oil and let it heat for about a minute, being careful not to overheat.
Add cauliflower and ginger, sauté for 1-2 minutes. If too dry, add a splash of water.
Add peppers and green onions, sauté another minute.
Add bok choy and salt, sauté another 1-2 minutes. Do not over-cook.
Taste and add salt if necessary. If you wish to add a sauce, you can stir it in just until it warms/combines.