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Buttery Bok Choy

What happens when the east meets the south?  This lovely little creation is born that’s what!  In this recipe I used boc choy as my main ingredient.  Boc choy is a vegetable from the cruciferous family (think cabbage, broccoli and Brussels sprouts).  It has a delicate crunch with a hint of mustard and it is traditionally a favorite in Asian cuisines.  This little plant has a powerhouse of nutrients stored within its tender leaves and stalk.  Its top nutrients include Vitamin K, C, and A, potassium, folate and calcium.  Bok choy is also extremely high in phenolic compounds which exhibit high antioxidant action.

Serves: 4

130 calories and 5 grams of protein


  • 1 tablespoon of butter (for vegan dish use vegetable oil like avocado oil with high smoke point)

  • ¼ cup unsalted pecans

  • 5 bunches of Bok choy cleaned and chopped roughly into bite-sized pieces

  • Pinch of sea salt

  • ½ cup prepared brown rice

  • For a little zing try grating a small amount of fresh ginger into the mixture toward the end of the cooking process



  • Heat a skillet to medium high temperature.



  • Add butter or oil.


  • Add boc choy to pan, and stir-fry for about 3 minutes, or until bok choy starts to wilt.


  • Mix in pecans, rice, and ginger if desired, and stir-fry for another minute.


  • Lastly, add a pinch of sea salt to the pan and mix thoroughly.                     

  • Enjoy warm.

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