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Wednesday, September 19, 2012

Bok Choy and Tomato Saute

Remember My Lightbulb Moment With Chinese Cabbage?  Well, since then I've come a long way and prepared bok choy several times.  This 21st recipe in our  30 Day Nature Isle Recipe Marathon is one of the ways I've prepared it.

Bok Choy and Tomato Saute

1 bunch bok choy(chinese cabbage)
1 onion
2 tomatoes
3 cloves garlic
1 sprig thyme
Sea salt
Coconut oil/Olive oil

Trim off the root end of the bok choy, wash, chop and set aside.  Slice onions and saute in coconut oil/olive oil until translucent.  Add thyme, salt and bok choy. Lower heat to the lowest level and cover. While bok choy is cooking, dice tomatoes and grate garlic.  Stir the bok choy often to prevent sticking. Add a few tablespoons of water if necessary to keep it from burning.  After bok choy is cooked, add garlic and tomatoes and let saute for about 30 seconds or so.  Adjust salt to taste.  Serve and enjoy!

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