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Sauteed Bok Choy and Carrots Recipe

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This recipe for Sauteed Bok Choy and Carrots is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoons garlic olive oil
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
1 large carrot, shredded
1 tablespoon soy sauce
1 tablespoon water
1/4 teaspoon toasted sesame oil
Salt and pepper to taste
Directions:
Directions:
1. In a large frying pan with lid, heat the garlic olive oil over medium heat until shimmering.

2. Add the ginger and red pepper flake. Cook, stirring constantly, until fragrant, about 30 seconds.

3. Add the bok choy and carrots. Using tongs, fold it into the ginger mixture until coated, about 1 minute.

4. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute.

5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

6. Turn off the heat. Stir in the sesame oil. Add salt and pepper if desired. Serve!
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
Low-FODMAP recepie

 

 

 

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