BABY BOK STIR-FRY
As a cruciferous vegetable, Bok Choy is an alkalizing veggie, important for maintaining the body’s pH balance, it's also a powerful anti-oxidant and anti-inflammatory food, making this recipe a powerhouse dish, especially on Phase 2!
All Phases | Serves 2
Prep time: 15 minutes | Total time: 15 minutes
INGREDIENTS
1 tablespoon grapeseed oil (Phase 3 only)
1/2 pound ground chicken
1 stalk green onion, chopped
2 teaspoons grated fresh ginger
2 cloves garlic, finely minced
12 ounces baby bok choy, cut in half
1 tablespoon water
2 teaspoon tamari
2 teaspoons sesame oil (Phase 3 only)
DIRECTIONS
- In a wok or large sauté pan over high heat, add the oil (or use a nonstick skillet for Phases 1 and 2).
- When hot, add the ground chicken and sauté until browned (but not fully cooked through).
- Lower the heat to medium-high and add the green onion, ginger, and garlic, and stir for 30 seconds or until fragrant. Add the bok choy to the wok with the 1 tablespoon water, and toss well to coat with the aromatics and chicken. Cover the wok. Allow to cook for 2 minutes or until the bok choy is crisp-tender. Add the tamari (and sesame oil, for Phase 3) and toss well for 30 seconds. The baby bok choy should be just-tender in the stem, but not too soft. Serve immediately.
As a cruciferous vegetable, Bok Choy is an alkalizing veggie, important for maintaining the body’s pH balance, it's also a powerful anti-oxidant and anti-inflammatory food, making this recipe a powerhouse dish, especially on Phase 2!
All Phases | Serves 2
Prep time: 15 minutes | Total time: 15 minutes
INGREDIENTS
1 tablespoon grapeseed oil (Phase 3 only)
1/2 pound ground chicken
1 stalk green onion, chopped
2 teaspoons grated fresh ginger
2 cloves garlic, finely minced
12 ounces baby bok choy, cut in half
1 tablespoon water
2 teaspoon tamari
2 teaspoons sesame oil (Phase 3 only)
DIRECTIONS
- In a wok or large sauté pan over high heat, add the oil (or use a nonstick skillet for Phases 1 and 2).
- When hot, add the ground chicken and sauté until browned (but not fully cooked through).
- Lower the heat to medium-high and add the green onion, ginger, and garlic, and stir for 30 seconds or until fragrant. Add the bok choy to the wok with the 1 tablespoon water, and toss well to coat with the aromatics and chicken. Cover the wok. Allow to cook for 2 minutes or until the bok choy is crisp-tender. Add the tamari (and sesame oil, for Phase 3) and toss well for 30 seconds. The baby bok choy should be just-tender in the stem, but not too soft. Serve immediately.
