Bok Choy

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As the New Years preparations continue for the 1.351 Billion Chinese currently estimated to inhabit China as of 2012 and 4 Million in The United States, @TheYLife thought what would be a more perfect opportunity to discuss one of L’s favorite Chinese vegetables… Bok Choy!

Otherwise referred to as 小白菜 or ‘Chinese Cabbage’ it was originally grown on the Yangtze River Delta region and popularized during the Ming Dynasty for its medicinal qualities, which caused it to become a popular and demanded object of trade. With a visible root cluster reminiscent of celery this Asian staple has broad bright green leaves emanating from the whitish cylindrical root tip; Bok Choy literally translates from Cantonese as ‘White Vegetable’ contains quite the high amount of Vitamin A and C, since it contains 38 mg of glucosinolates it has been noted for its ability to prevent the development of hormone-sensitive Cancers.

With just 9 Calories per cup and 34% of the daily recommended dose of Vitamin C, which work to actively neutralize free radicals, 26% daily recommended dose of Vitamin K, in addition to traces of lutein and zeaxanthin, the antioxidants that protect the eyes by lowering ones risk of age-related macular degeneration can be found in Bok Choy.

 

L’s GF Bok Choy:

First & foremost, Trim the bulbous cylindrical root tip of the Bok Choy

While Separating the Leaves, wash carefully, as the Leaves retain Earth Soil… Pat Dry

Heat 2 Tbsp. Vegetable Oil on Medium- High Heat

Flash Sau·té at High Heat & Remove Bok Choy & Drain Pan

Heat: 1 Tbsp. Vegetable Oil

Sau·té:

3 Cloves of Garlic, Minced

1/2 Tsp. Fresh Ground Ginger

3 Tbsp. Gluten Free Soy Sauce

1 Tsp. Salt

At High Heat Add:

Bok Choy

3 Tbsp. of Water

Cover and Simmer for 6 Minutes or until softened

Serve & Enjoy!