Garlic-Ginger Bok Choy
500g bok choy
2 cloves garlic, minced
1 teaspoon ground ginger (or 1/2 teaspoon fresh ginger, minced)
1 tablespoon coconut aminos
1 tablespoon water
1 spoonful coconut oil (or fat of choice)
Slice the baby bok choy in half.
Heat a skillet over medium heat. Add the fat and then sauté the garlic for 30 seconds.
Add in the baby bok choy, ginger and coconut aminos. Stir to combine.
Add 1 tbsp water and cover the skillet. Allow the bok choy to steam for 3-4 minutes or until softened.