Both Bok choi (also known as Pak choi) and Raab are late winter or early spring vegetables. Bok choi, when fresh and if possible local or garden grown is one of the most wonderful vegetables. It is crunchy and almost sweet and works well raw in salads or lightly cooked, as in this recipe. This is actually a combination of bok choi and kale raab (raab is the flowering stalks of kale and other vegetables such as broccoli and turnips that appear in winter and early spring). However, you can use 100 percent bok choi in this. I used the raab because I had some on hand. This makes a wonderful side vegetable dish or as a topping for rice or noodles, along with satay sauce ( recipe is found on my blog). Mirin is a Japanese rice cooking wine that adds a subtle lovely natural savoury sweetness to Asian dishes. I recommend Eden foods brand of mirin.
Add coconut oil to a wide skillet/saucepan and heat over medium heat. Add garlic and ginger and stir for a minute or two until fragrant. Make sure not to burn it. Add the raab, if using, and stir. Cook for a few minutes then add the sliced bok choi and cook for a few minutes. The vegetables should still have some crunch to them and the greens still vibrant.
Add the mirin and turn up the heat a little to evaporate some of the mirin. Cook for a minute or two then add the sesame oil and stir. Add sea salt if needed and serve!
Ingredients
Directions
Add coconut oil to a wide skillet/saucepan and heat over medium heat. Add garlic and ginger and stir for a minute or two until fragrant. Make sure not to burn it. Add the raab, if using, and stir. Cook for a few minutes then add the sliced bok choi and cook for a few minutes. The vegetables should still have some crunch to them and the greens still vibrant.
Add the mirin and turn up the heat a little to evaporate some of the mirin. Cook for a minute or two then add the sesame oil and stir. Add sea salt if needed and serve!