At the beginning of the month, I asked you what you wanted to see more of from me throughout the month of May and I received many requests for Spring recipes!
Recipe creation is one of my all time favourite things, so I am all over this request and already have several weeks of recipes lined up for you!
This week, I’m featuring bok choy – a vegetable that definitely doesn’t receive nearly as much attention as it should.
According to Traditional Chinese Medicine, bok choy is cool in temperature and sweet and sour in flavour, making it an ideal vegetable choice for anyone with a yin deficiency.
I find Traditional Chinese Medicine (TCM) absolutely fascinating and have been studying it for a while now, so will continue to share more about the properties of food according to TCM.
As I said, bok choy is a great choice for anyone who is yin deficient. Most often, those who are yin deficient are individuals who are depleted and are in need of rest to heal and recover. Adrenal fatigue would be an example of someone who is yin deficient. Some other symptoms include infertility, night sweats, anxiety, tiredness, or insomnia.
This recipe for bok choy involves my favourite method for preparing this vegetable – grilling! Bok choy is a great veggie to add into stir fries, but I absolutely love throwing it on the grill! Although you could easily just toss bok choy in some oil and throw it on the grill like that, this recipe has a little bit of an Asian flare! Feel free to adjust the amount of chilli sauce to reach your desired level of spiciness!
- 5 baby bok choy,
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
- 1 – 2 tsp chilli garlic sauce (Sambal Oelek)
- Fill a sink with water and add bok choy to wash.
- Cut each bok choy in half, length wise, and place into a large mixing bowl.
- Add oil, coconut aminos, and chilli garlic sauce to mixing bowl. Gentle toss all ingredients together, coating each piece of bok choy with the sauce.
- On a heated grill, grill bok choy on each side until charred.