Try this recipe for a delicious dose of local nutrition!  Bok choy is  rich in vitamin A and is a vegetarian source of anti-inflammatory omega-3 fatty acids.  Mung bean sprouts are an excellent source of vitamin C.

You  just can’t go wrong with this dish!  We chose to serve ours over rice and it was quite tasty.  Pick up both main ingredients at market this week.

Serves four

INGREDIENTS
2 tablespoons olive oil
½ bulb garlic, cloves peeled and chopped
1 tablespoon freshly grated ginger
4 whole heads baby bok choy, rinsed
1 ½ cups mung bean sprouts , rinsed
2 tablespoons brown sugar
¼ cup Bragg Liquid Aminos
½ cup slivered almonds
1 tablespoon sesame seeds

DIRECTIONS
1. Heat olive oil in a skillet on low heat. Add garlic and ginger and cook for 1-2 minutes until fragrant. Add the bok choy and cook about 4 minutes or until leaves have wilted and stalks are tender.
2. Add sprouts, brown sugar, Bragg Liquid Aminos
and almonds to the pan. Cook quickly for 1-2 minutes, to warm mung beans and melt the brown sugar.
3. Remove from heat, top with sesame seeds and serve!

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