Need a side dish to go with your meal? This is a Japanese-style stir-fry that has no oil but tons of protein and health benefits. Ginger has many anti-inflammatory properties, while chickpeas are full of fiber and folate for blood sugar regulation.
Gingery Bok Choy – serves 2-4
Ingredients:
1⁄3 cup water
Pinch sea salt
1 cup burdock, cut thinly on the diagonal
1 teaspoon ginger, grated
1 bunch bok choy, chopped, greens separated
1 cup cooked chickpeas, or 1 can (15 ounces), drained and rinsed
1 tablespoon tamari, or more to taste
Sea salt, to taste
Preparation:
Bring water to a boil in medium skillet with a lid. Place burdock in water and simmer covered with a pinch of sea salt until almost tender, about four minutes. Stir in ginger and bok choy stalks; cover, and steam for three minutes, stirring occasionally. Add bok choy greens, chickpeas, and tamari; cover and steam for two more minutes. Add sea salt as needed.
Christy Morgan, also known as The Blissful Chef (http://theblissfulchef.com/), is a successful vegan macrobiotic chef whose business is changing people’s lives through healthy cooking classes, lectures, in-home cooking instruction, healthy living consultations, and corporate team building. With her first cookbook Blissful Bites and various online and offline articles, she is well-published in the world of natural foods. You can connect with her online at her blog, on Twitter (http://twitter.com/theblissfulchef), and on Facebook (https://www.facebook.com/LikeTheBlissfulChef).
Have you tried other no oil stir-frys?
Tags: japanese food, sides, stir fry
One comment
Posted by: Theresa on February 2, 2012 at 12:14 pm
Sounds wonderful…..BUT where on earth do those of us in small towns find burdock? I have a pretty good background in kitchens and I had to google it!