Easy, quick, and a household favorite. Cook the bok choy to whatever doneness you like, either crunchy or well done. Goes very well with any meat.
For 2 people:
- 2-3 bunches baby bok choy
- 1/2 medium onion, diced, I use red but you can use any kind you like
- 1 clove garlic diced
- 1 tablespoon olive oil in the bottom of a large fry pan
Heat your fry pan over medium heat, add the oil and the vegetables. I also like to salt and pepper to taste along with some of my dried hear mixture. Stir and let simmer over medium heat for several minutes. If you like it crunchy, its done. If you want it cooked a little more, cover and let simmer for about 5 minutes. Serve with any meat.
Want a quick meal that is very tasty? This one can be prepared and cooked in less than a half hour. Bok choy is one of my favorite vegetables and it pairs very well with a salmon filet. Here I’ve sautéed the bok choy with some red onion and garlic in a little olive oil and topped the salmon with an easy mustard sauce. The recipe serves two, or if you’re like me and love bok choy, this serves just me!
- 4 small to medium bok choy, washed and chopped
- 1 small red onion, diced
- 1 clove garlic
- 2 tablespoon olive oil
- 2 salmon filets
- 1 tablespoon of your favorite mustard
- 1 tablespoon of your favorite vinegar
- 1/8 teaspoon stevia (or 2 tablespoons agave or honey, 1/8 teaspoon monk fruit powder, etc.)
Prepare 4 small to medium baby bok choy by cutting of the lower portion and rinsing thoroughly under cold water. The bok choy may still have some spots and that’s okay. Be sure to rinse the green portion as well as the white. Then slice from bottom to the leaves, you can use all of this vegetable.
Chop one small red onion (I like to half it, then slice it into medium slices, and finally cut each slice in half). Chop one clove of garlic.
Add 1 tablespoon olive oil to a hot 10-12 inch skillet. Add the prepared vegetables (bok choy, onion and garlic). Stir to mix thoroughly and then cover and cook over medium heat for approximately 7-10 minutes depending on how al dente you like them.
Meanwhile, heat a large grill pan or skillet; add a small amount of olive oil. Wash your salmon filets and dry them with a paper towel. You will notice that I prefer the thinner slices of the salmon, they cook faster and I find I don’t dry the fish out as much. Make some slices across the skin side and add, skin side down, to the hot pan. Reduce heat to medium. I like to cover the fish and cook for 5 minutes. I then remove the cover and turn over the fish to cook for another 2-3 minutes until pink inside.
While your salmon and bok choy are cooking, in a small container with a lid put 1 tablespoon of your favorite mustard and 1 tablespoon of your favorite vinegar. Add a very small amount of stevia (I used about 1/8 of a teaspoon). Put on the lid and shake until mixed. Sauce is ready.