Baby bok choy is one of my favorite vegetables and Whole Foods was having a sale on organic baby bok choy so I made up this recipe on the fly using other ingredients I found in the Whole Foods salad bar aka the pre-cut vegetable bar.
This dish is gluten-free, soy-free, vegan, and will take you about 10 minutes to make.
Ingredients (serves two):
- Two baby bok choy
- 1/4 sliced red onion
- 1/2 cup red cabbage
- 1/2 cup bean sprouts
- 1 tbsp sesame oil (or canola oil)
- 2 pinches sea salt
Cooking:
- Warm the oil in a wok on medium heat.
- Cut the baby bok choy in slaw like fashion by holding the vegetable flat on its side on a cutting board, and cutting parallel to the bok choy bottom all the way up to the dark green top.
- Saute the onion in the oil until the onion starts to soften.
- Pour into the wok the baby bok choy, red cabbage, and bean sprouts. Sprinkle the two pinches of salt on the vegetables.
- Toss the vegetables around the wok for about a minute just enough to slightly wilt the vegetables yet keep them crunchy.
Put into serving dish and enjoy!
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