This delicious and fresh recipe is perfect for when you are wanting to eat something healthy and fast without meal prepping for hours. Baby bok choy is actually a Chinese leafy cabbage even though it looks nothing like a relative of the cabbage family. Bok choy is virtually a perfect vegetable packed with almost all essential vitamins and minerals, high in vitamin-C, vitamin A, and vitamin K. Slightly sweet and a little spicy this recipe is flavorful and perfect for spicing up your lunch or dinner!
Note: if you can’t handle a little heat leave out the red pepper flakes.
Prep time: 10-15 minuets
Wash the baby bok choy in cold water tearing each stalk off individually, lay on to a paper towel to dry off and keep in the fridge to stay crip until time to sauté.
- 1/2 white onion
- 4 baby bok choys
- 1/2 pound of raw shrimp
- 1 clove of fresh garlic
- 1 tbsp of lemongrass paste
- red pepper flakes to taste
- 2 tsp of honey
- 3 tbsp of tamari (gluten free soy sauce)
- 1-2 tsp of black sesame seeds
- sesame oil
Combine the tamari, honey, and sesame seeds in a small bowl and set aside.
- Coat a wok or large skillet with sesame oil on medium heat until the oil starts to glisten
- When the pan is hot add the lemongrass, red pepper flakes, and garlic to the oil and stir for 30 seconds to release the flavors, add onion and cook for an other 30 seconds
- Add the shrimp and sauté them for a minute, they may still be a little translucent but they cook very quickly. Add the bok choy and pour sauce mixture on top, cook for an other 2-3 minutes until the shrimp are completely pink and bok choy is slightly wilted but still crisp
- Take off the heat and serve on top of brown rice and garnish with sesame seeds