Bok choy, the humble Chinese cabbage, may not find its way into many American homes, but its flavor and versatility are worth celebration. As a newbie vegan, I’ve turned to bok choy often to bulk up the nutrition in my diet without having to pull together unsatisfying plates of chewy, wilted greens. Bok choy cooks quickly, maintains its beautiful lightly crunchy texture, and has a mild flavor that even kids can get on board with.
If you’re looking to add more Vitamin A to your diet, while also adding beautiful texture and taste to your mealtimes, try out this simple recipe and see if you adore bok choy as much as I do!
Simple Sesame-Almond Bok Choy
- 2 tablespoons olive oil
- 1/4 onion, sliced
- 1 head bok choy, coarsely chopped
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 2 tablespoons sliced almonds
Heat olive oil in a wok. Toss in the onion and cook for 1 minute over high heat. Add the bok choy and cook for an additional minute, just until wilted. Add the soy sauce. Drizzle with sesame oil and sprinkle with sliced almonds. Serve immediately over stick rice.