First, get your crock on with this stupid-easy, drool-inducing 5-spice slow-cooker pork ribs (coconut aminos=paleo version of soy sauce. Sub accordingly). If desired, toss a sweet potato or Japanese yam in the oven about an hour before you want to eat. Last, give yourself 20 minutes to chop and stir fry some bok choy to fill up your plate with a big splash of vibrant green deliciousness.
Garlicky-Ginger Bok Choy
(10-15 min prep time, <5 min total cooking time)
1/4 c. chicken stock
1 t. mirin
1 t. coconut aminos (sub soy sauce if needed)
1/2 t. salt
1/2 t. cornstarch (can be omitted, sauce just won’t thicken up)
1-inch piece ginger, peeled & cut into matchsticks (and set aside), plus additional 1-inch piece peeled ginger
5 cloves garlic, peeled
1 teaspoon salt
~1.5 pounds baby bok choy, trimmed (or big bok choy, chiffonaded)
1 T. oil
1/2 t. sesame oil
- Mince 1-inch piece ginger, 5 cloves garlic, and 1 teaspoon salt in a food processor.
- Whisk together chicken stock, mirin, coconut aminos, corn starch, and salt until cornstarch is dissolved. Add in minced ginger-garlic paste.
- Heat pan or wok over high heat. Add oils. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes.
- Pour sauce mixture into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened. Serve immediately.