Comfort Food For A Paleo Vegetarian if often ChineseBest of Utah restaurant in Salt Lake City I helped her with that venture as well. This was a dream for her after having battled cancer with real foods, lots of fresh fruits and vegetables, and came out the other side. All of those years the cooks would make lunch and dinner for us when the rush was over, and one of my favorite items they ever cooked was the fresh spicy bok choy. That restaurant was like a family, and the foods, the more authentic cuisine became some of my comfort foods that I turn to, that isn't a chocolate cupcake.
Spicy Bok Choy with coconut oilIngredients:
1 tbsp coconut oil
1 piece (1 1/2-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tbsp water
1 tbsp plus 1 tsp coconut aminos
3/4 tsp hot chili paste (I generally use the simply organic or make my own chili oil)
- Cut the end off of each head of baby bok choy, and then wash with cold water and drain into a colander.
- Heat coconut oil in a large skillet or wok set over medium-high heat. Add ginger and garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly.
- Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with coconut aminos and chili paste and/or chili oil.
- Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.