Bok Choy, also known in Chinese as Pak Choi and White Cabbage is ranked among the highest anti-inflammatory foods. Low in calories and high in nutrient density. Bok choy is low in FODMAPs while possessing high amounts of vitamins and minerals. Most importantly, this cruciferous vegetable is a potent source of dietary fibre - a key component to digestion and nutrients absorption. Similar to other leafy greens - bok choy is an excellent source of the flavonoid quercetin. Quercetin is a plant pigment that has anti-inflammatory and antioxidant effects, which may help reduce inflammation.
Here is a stir-fry that is simple and quick to put together. A great option for dinner as it is light and delicious. Plus, your gut will be happy with the fiber boost.
Ingredients:
- 5 Baby Bok Choy
- 1 box of Organic Shiitake Mushrooms
- 1/4 tsp Sea salt
- 1/4 tsp Coconut aminos
- 1/4 tsp Toasted sesame oil
- 1 cup Homemade bone broth
- Brown rice pad thai noodles
Preparation:
- In a pan/wok, add a tablespoon of oil and heat for a minute.
- Add in the chopped bok choy and shitake mushrooms.
- On medium heat, toss the medley together with salt, coconut aminos and sesame oil. Let it cook for a few minutes till slightly soft.
- Add in the broth towards the end and turn down the heat to a low flame.
- Let sit for a few more minutes and you are ready to serve with a side of brown rice noodles/rice or any grain that tickles your chi.
Enjoy your gut-healthy version of the stir-fry and hope it tickles your chi and brings you a lot of comfort and joy in mind, body and spirit.
