Good, better, best.
Never let it rest.
Until your good is better
and your better is best.
With all the Bok Choy in my garden, I had to keep searching for a low sodium way to prepare it or else keep giving it away. I found this recipe over at allrecipes.com and there are a few differences other than it calls for no salt at all. With a cooking time of 15 minutes, it is a lot longer than any of the other stir fry recipes I had seen. It also includes capers, vinegar and lemon juice to essentially give this bland vegetable some more flavor beyond the ginger and garlic. Well of course I wasn’t going to buy red wine vinegar just to test the recipe and with a lime tree outside my kitchen door, I thought it senseless to buy a lemon when I use lime for every recipe that calls for lemon and like the taste. So with these very minor changes, the Bok Choi turned out excellent and I will be eating more of it and testing other low sodium recipes with a little longer cooking time.
6 big leaves bok choy
3 tablespoons olive oil
1/4 cup water
1 T capers
1 T minced garlic
1 T minced fresh ginger root
1 T balsamic vinegar
1 dash fresh lime juice, or to taste
1. Remove the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. Heat the olive oil in large skillet over medium heat and add the stems to the pan
3. Cook the bok choy stems in the oil until slightly tender, about 3 minutes.
4. Add the water and chopped leaves and cook until the water is gone or about 10 more minutes.
5. Stir in the capers, garlic, and ginger and cook 1 minute more.
6. Sprinkle the vinegar and lime juice over the bok choy and remove from heat;
7. Serve immediately.
I used this as a substitute for my mid day salad and am planning a smoked turkey and Bok Choy dinner now that I find I prefer the taste of well cooked bok choy.