On my last trip to whole foods I picked up a couple heads of baby bok choy. I have wanted to create a recipe with these cute little creations for a while now, and I finally jumped on the opportunity.
Sautéed Baby Bok Choy with White beans and a Lemony Vinaigrette
1/2 can of white beans
2 T Olive oil
2 T White vinegar
2 T Lemon juice
½ Onion Chopped (left raw)
~4 leaves fresh basil
~2 leaves fresh mint
½ Stevia in the Raw packet
Drain and rinse beans and set aside. Chop onion and add to beans. In a bowl, make your vinaigrette by mixing the remaining ingredients adjusting seasoning to taste. Add vinaigrette to bean mixture, toss and place in refrigerator to marinate for at least 30 minutes.
2 Cloves Garlic, minced
2 heads baby Bok Choy, separated, and rinsed
~2 T Olive Oil
½ Cup Vegetable Broth (or water)
Since this was my first time cooking with bok choy, I found some wonderful instructions on the internet!
Cut base of Bok Choy off, separate and rinse leaves.
Heat ~1T olive oil in a large sauté pan or wok, add garlic and fry until fragrant. Add the greens and thoroughly toss! Pour in veggie broth, immediately cover, and cook for one minute. Season with a pinch of salt
Toss beans n’ greens together in a bowl and serve!
This dish gives the beans a very light and summery feeling, as opposed to a spice laden vegan chili which is equally delicious, but not so nice with the rising summer temperature.
Happy Vegan Challenge!