- Bok choy
- ginger minced
- shredded carrots
- crushed chili peppers
- sea salt
- quinoa cake optional
Saute shredded carrots in olive oil for a few minutes, add in minced ginger and crushed chillies. Now add chopped bok choy. Season with sea salt and cook until wilted but not mushy. Tastes best with a slight crunch. And use the stalk its sooooo delicious and adds that crunch I love.
I make quinoa cakes which are tasty over this dish. Use left over plain quinoa. Stir in sliced mini colorful peppers, 1 egg, scallions. I press into pancake shape and fry them up in a saute pan with a little olive oil until crisp. Use over lots things from the bok choy or in salads. Great with a fried or poached egg.
Live, eat, share, gluten-free and fodmapish.