(Serves 4-6)
1 head bok choy
2 Tbs light sesame oil
1 Tbs fresh ginger root, peeled and minced
½ cup red cabbage, shredded or sliced thinly
½ cup carrots, cut in small matchsticks
1 tsp sea salt
Sauce
1 Tbs arrowroot or organic corn starch
1 cup cold water
1 Tbs soy sauce
½ cup honey
3 Tbs raw apple cider vinegar
1. Separate leaves of bok choy and discard outer leaves that might be bruised or pithy. Rinse bok choy thoroughly. Cut away bottom white section of bok choy from the green leafy tops. Place 2 stems of the white bottoms on top of each other and slice down the middle lengthwise. Cut ½-inch diagonal slices. Place the leafy green tops on top of each other and cut in half. Fold over and cut again in half lengthwise, then cut crosswise in ½-inch pieces. Keep separate for now.
2. Preheat sesame oil in frying pan and sauté ginger root for 30 seconds. Add red cabbage and carrots and sauté for another 2 minutes. Add bottoms of bok choy and salt. Cover and simmer on low heat for 3 minutes.
3. Prepare sauce by dissolving arrowroot or cornstarch in the cold water. Add soy sauce, honey, and vinegar, and mix. Pour on the vegetables and stir until dressing thickens and becomes clear. Now place the greens on top. Do not stir in. Cover and steam for 2 minutes. Serve immediately.
Suzanne Landry, Fresh Food Chef & Wellness Educator
Author of “The Passionate Vegetable”
and “Fresh Food Matters”
www.TheFreshFoodChef.com
www.SuzanneLandry.com