Bok choy is a type of Chinese cabbage, which you can find quite often now at your organic grocery store.
Like all the cruciferous family, it is full of anti cancer sulfur compounds, it also contains large amounts of folic acid and vitamin C, and is rich in beta carotene, one of the main sources of vitamin A .
Bok choy is easier to digest than other cruciferous, it is more tender, and its taste is also milder.
Anyhow, in this recipe, you can replace it with any other leafy green vegetable that grows in your area, it will taste just as delicious!
Ingredients:
1 tbsp of grated ginger
1 spring onion
3 carrots
6 large leaves of bok choy or 1 small bok choy
2 tbsp of umeboshi vinegar
1 handful of sunflower seeds
Olive oil
Salt
Elaboration:
Cut the spring onion in thin slices.
Cut the carrots in slices too.
Warm up 2 tbsp of olive oil in a large skillet or wok, and sauté the grated ginger and the spring onion with a pinch of salt, for a couple of minutes.
Add the carrots and sauté a couple minutes more.
Add the white part of the bok choy, cut into slices, and sauté another minute.
Now add the sunflower seeds, sauté another minute and add the green leaves of the bok choy.
Add the umeboshi vinegar and sauté just a few seconds, stirring constantly.
Remove from heat and enjoy a quick, tasty and healthy sauteed!
Cook it with love …. and enjoy !!
