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Bok Choy with Garlic and Sauteed Onions

Bok_Choy_shutterstock_134656307Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys

I recommend using all organic non GMO ingredients.

Also known as Chinese white cabbage, bok choy is a relative of Chinese cabbage; with its crunchy white stalks, it also bears a passing resemblance to wide –stalked celery topped with dark green leaves. This versatile and tasty vegetable dish goes well with almost any main course.

Preparation Time: 10 minutes


1   Head bok choy

2   Tablespoons olive oil

½  Medium red onion, diced

4   Small cloves garlic, minced

¼  Cup water

1   Teaspoon vegetable –broth powder

1   Teaspoon tamari

1   Teaspoon lemon juice

¼  Teaspoon freshly ground black pepper

Cook time: 7 minutes


Slice the bok choy crosswise into 1 –inch-thick-slices, discarding the tough stems.

Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the onion and garlic and saute until the onion is tender, about 5 minutes. Add the bok choy and mix well, in a small bowl, stir together the water, vegetable broth powder, tamari, and lemon juice; add this mixture to the pan. Continue stirring until the bok choy begins to wilt, about 2-4 minutes. Season with the pepper and serve hot. 

Makes 4 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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