Sweet Sesame Bok Choy

A complimentary vegetable to help digest warmer meals. This light leafy green supports TCM liver function by clearing stagnation and promoting the free flow of Qi energy in the body. This means, it supports healthy digestion, promotes detox and elimination, and can help decrease inflammation throughout the body.

Now, Bok Choy can be a little pricey in my book when it is out of season… I recently was lucky enough to find a bulk supply of Bok Choy at Costco (~$7)! Score! It was not organic but felt ok since I knew I was going to wash it well. I’ve also found great deals at the Asian market on Bok Choy. Depending on how many people you are cooking for you can adjust the recipe.

In this recipe, I give specific instructions on how to wash Bok Choy. It tends to hold on to dirt in between the leaves so a thorough washing is necessary.

Temperature: Slightly warm

Flavor: Sweet, sour, bitter

Actions: Clears stagnation

Organs: Lungs, Stomach, Bladder, Liver, Heart

Use: Promotes urination, reduces lung and stomach heat, supports liver function

Ingredients

• 10 stalks of baby bok choy

• 1 Tbs Avocado Oil

• 2 Tbs Coconut Aminos

• 1 Tsp Sesame Oil

• 1 Tsp Red Wine Vinegar

• 1 Tsp Honey

• 1/2 Tsp Red Pepper Flakes

• 1 Tbs White Vinegar (for cleaning)

Preparation 

1. Wash Bok Choy by soaking in cool water with 1 Tbs Vinegar for 30 minutes. Rinse and set on a towel to dry.

2. Preheat oven to 350 degrees.

3. Prepare a large baking pan lined with parchment paper. Cut bok choy in half longways and place on parchment paper. 

4. Drizzle and toss bok choy in avocado oil.

5. Bake for 7-8 minutes. Stems should be tender when cooked. 

6. Wisk together coconut aminos, sesame oil, red wine vinegar, honey, and red pepper flakes. Set aside. 

7. After removing bok choy from oven, drizzle with sauce and serve!