Gluten-Free Bok Choy Stir Fry

Ingredients

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• 4 cups bok choy, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp rice vinegar Shop
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Prepare the bok choy by thoroughly washing the chopped leaves and stems. Ensure all grit is removed, and then pat them dry with paper towels to prevent steaming in the pan.
2. 2 In a small bowl, whisk together 1 tablespoon of the olive oil, rice vinegar, Dijon mustard, salt, and black pepper until well combined. If using, stir in the minced garlic for an extra layer of flavor.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the prepared bok choy and stir-fry for about 3-5 minutes, until the stems are tender-crisp and the leaves are wilted and bright green.
4. 4 Pour the prepared dressing over the bok choy in the skillet. Toss everything together for another 1-2 minutes, allowing the flavors to meld and the bok choy to be evenly coated.
5. 5 Taste the stir-fry and adjust seasoning with more salt or pepper if needed. Serve immediately while the bok choy is still crisp and vibrant.

Nutrition (per serving)

Tips & Notes

• Separate the stems from the leaves when chopping and give the stems a 2-minute head start, so the leaves don't overcook.
• Dry the bok choy well after washing, as step 1 says. Water left on the leaves makes the pan spit and the bok choy steam.
• Get the pan very hot before the bok choy goes in, and cook in two batches if your skillet is small, so it sears instead of stewing.

Common questions