I love Bok Choy…in theory. It’s a cruciferous veggie so that means anti-cancerous components abound–what’s not to adore about that? However, for my daughter, it’s not so easy to eat. She says it gets caught in her throat and as a mom I’m not about to question anything that may mess with her breathing apparatus. I actually agree with her. The leaves and stems of Bok Choy become sort of stringy and slimy when sauteed–it requires quite a bit of chewing for an 8 year old.
So today I set about figuring out a way to make this incredibly healthy and delicious Asian green more easily edible for my family. What I came up with was a surprisingly good soup that fits right in with all the other comfort food I make in the midst of winter.
Chopping leaves and stems into bite-sized pieces was the obvious solution to my dilemma! Did I find it a shame to be cutting these beautifully-shaped greens that curl pleasingly into a little pretty flower? A little. But you do what needs to be done as a mom and so I got my ginsu knife out and began chopping away. And that’s all she wrote. Problem solved.
As far as the recipe, this is the most delicious variation of Bok Choy I have ever eaten. In fact, you can substitute any number of greens like spinach, turnip, mustard or beet greens, kale, Swiss Chard or even cabbage for the Bok Choy in this soup. You simply saute the onions, garlic and red pepper in coconut oil, add the greens and teriyaki sauce and all of a sudden you have a hearty Asian style soup that doesn’t stick in your throat.
Great…veggies covered but what about the sauce you might ask? Teriyaki sauce…a lot of times you’ll find that the bottles you get from the grocery store have a ton of sodium and…gluten! Yup, always look at labels for the ubiquitous and unnecessary use of it. Better yet, make your own Teriyaki sauce. I found an amazing recipe from Paleo Takeout by Russ Crandall. I’ve modified it slightly but I urge you to pick up his book and follow many of the Asian-inspired paleo recipes exactly as is.
Teriyaki Bok Choy Soup
Try this unique alternative to sauteed Bok Choy. All of a sudden the usual becomes neat-o to your kids.
- 4 heads Bok Choy, shredded or sliced
- 2 cloves garlic, minced
- 1 red pepper, diced
- 2 scallions sliced
- 1 T coconut oil
- 1/8 tsp sea salt
- Couple sprinkles of pepper
- 1/2 cup teriyaki sauce
- 1/2 cup chicken stock, bone broth or water
- Step 1 Heat a medium-sized skillet to medium and add coconut oil
- Step 2 Add red pepper, scallions and garlic to pan and saute for 3 minutes
- Step 3 Add Bok Choy, teriyaki and water and cover with a lid or another pan. Steam this way for 5 minutes and remove from heat
- Step 4 Divide into 4 bowls and enjoy!