Hypo-allergenic Gluten-free Rotation Diet Menu: Vegetarian Soy-free Egg-free Baby Bok Choy Stir Fry Recipe
Saturday: American Breakfast
Fried Potatoes and Onions, Slow Simmered Greens
Japanese vegetable rolls and onigiri
White Sweet Potato home fries, kidney bean patties
Vegetarian Shepard’s Pie
Vegetable Fried Rice
Mashed Smoky Sweet Potatoes, Veggie Soup
Soy-free Calcium Rich Bok Choy Stir Fry Recipe
Medium sized bowl full of baby bok choy
1 tbsp. your favorite oil
1 large knob ginger, peeled
Rinse bok choy and slice in half horizonally, rinsing again. Soak in water if needed- dirt can really get into the leaves! Cut one slice of peeled ginger and reserve. Use a microplane or grater to grate small shreds of ginger. Place half in a medium sized bowl and reserve the rest. Add your sauce ingredients into the medium bowl with the grated ginger, starting with the broth, salt, sweetener and vinegar. At the end, whisk in your potato or corn starch so it completely dissolves.
Heat your wok to high and add your oil. When a whisk of white smoke rises off the oil, add the slice of ginger, and then the salt. Brown the ginger on both sides and then remove the ginger slice from the oil. Add the reserved grated ginger and toss your baby bok choy into the wok. Move the bok choy around the pan with your cooking chopsticks. When it looks close to done, with the leaves wilting but stalk still tender crisp, make a well in the center and pour in your sauce. Let it begin to thicken, folding the bok choy in. When done to taste, remove from pan and enjoy!