1 ¼ pounds baby bok choy

1 tablespoon fish sauce

1 tablespoon agave nectar or honey

1 tablespoon toasted sesame oil

1 tablespoon arrowroot powder

2 tablespoons olive oil

½ teaspoon celtic sea salt

10 scallions, finely sliced

2 large cloves garlic, thinly sliced

1 ½ inch piece ginger, thinly sliced

 

Preparation

Slice bottoms off baby bok choy

Slice bok choy into lengthwise strips ½-inch wide (like long noodles)

In a small bowl, combine fish sauce, agave, sesame oil and arrowroot

Make a paste-like slurry dissolving the arrowroot

Heat olive oil in a large skillet over medium heat

When oil is hot, add bok choy and salt

Cook, tossing frequently with metal tongs until slightly wilted

Add scallions, ginger and garlic and stir constantly until fragrant

Stir in sauce and quickly mix with vegetables, until thickened

Serve right away, while hot

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