What is Bok Choy
Bok Choy is a variety of Chinese Cabbage with leaves that are semi-hard, smooth, with tapering leaves. The flavor is mild and the texture is crisp (except for the soft leaves at the top).
You can find Bok Choy in the produce section of most major grocery stores these days, but if you don’t see them in your local store then I’d suggest searching for the nearest Asian grocery store. If you are unable to locate a store then you can try using napa cabbage, savoy cabbage, kale, or even spinach in this recipe.
What is Kimchi
Kimchi is pickled cabbage and a national dish of Korea. I adooooore kimchi! You can purchase it spicy or mild and eat it as a condiment or side dish for any meal, or you can cook it the way I’m doing in this recipe.
It is made by salting cabbage and adding a mixture made of Korean Red Pepper Flakes, garlic, onion, and some people use ginger & add a pureed apple for sweetness. Traditional kimchi is not vegan and contains seafood such as shrimp, oysters, squid, or fish sauce…I’ve seen many many varieties of kimchi, all unique and delicious in their own way. Of course my kimchi is vegan and contains no seafood products.
Also, kimchi is a wonderful natural probiotic due to the fermenting process.
One cup of bok choy contains about 26 percent of the recommended daily intake of vitamin K1, a fat-soluble vitamin most well-known for the important role it plays in blood clotting and bone metabolism. Vitamin K1 is also a known Alzehimer’s disease preventive by helping to limit neuron damage in your brain.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
- 4 cups bok choy roughly chopped
- 1 ½ tablespoons sesame oil
- 1 tablespoon coconut aminos or soy sauce
- 2 teaspoons agave nectar
- 1 cup kimchi + ½ cup kimchi juice liquid from the jar of kimchi
- Place a large skillet on medium heat. Once hot, add the bok choy and sesame oil. Stir and cook for about 3 – 5 minutes, until the bok choy starts to get soft, but does not completely wilt.
- Next, add the rest of the ingredients. Stir and simmer for 5 minutes, allowing some of the liquid in the pan to reduce.
- I do not add salt to this dish because the soy sauce/coconut aminos and kimchi are already salty.
- I like to serve this over brown rice.