This is such a delicious dinner, filling too! My favorite rice to make is "coconut rice". Check out the recipe for that too, its full of flavor! You can put the Bok Choy on anything you want really; rice, quinoa, brown rice, pasta. I think this nutrient filled, Asian cabbage matches the coconut infused rice best! It is filled with Potassium, Vitamins A, B-6, C and has calcium. Low in carbs and sugar :)
| Steamed Bok Choy: 2 Pieces of Bok Choy (Separate each stem) 1/2 cup of water 1/2 cup of Organic Vegetable stock 2 tsp of Tamarind sauce Sprinkle of paprika Sprinkle of garlic powder (Or put a clove in the water) Sprinkle of cayenne Grind some pepper Sprinkle of sea salt 2 tsp of soy-free teriyaki sauce or coconut amigos | Boil the water and vegetable stock in the bottom of a pot. Add the Bok Choy and turn heat to low. Cover with lid. After 5 minutes, add everything except teriyaki sauce. Mix around with a spoon so each leaf is covered. After another 5 minutes, Bok Choy should be quite soft. Pour away half of the left over liquid. Add teriyaki sauce and mix. Serve on rice or quinoa. ***Remember, if are serving rice, you want to start that first because it takes about half an hour*** |
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