Bangkok Bok Choy Recipe
- 3/4 teaspoon peanut oil
- 1/2 cup chopped onion
- 2 teaspoons low-sodium tamari or soy sauce
- 1 teaspoon minced gingerroot
- 1 teaspoon minced garlic
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 head bok choy
- 1/2 bunch fresh cilantro, chopped
- In a 10-inch (25-cm) nonstick skillet, warm the oil over medium-high heat. Add the onion and saute until wilted. Stir in the tamari or soy sauce, the gingerroot, garlic, turmeric, and sugar. Add the bok choy and saute until it is tender, 3 to 5 minutes. Stir in the cilantro and serve immediately.
