We’re getting close to Thanksgiving, and most of us have added to-do lists on our schedules this week. So I wanted to share this simple, yet delicious recipe, to help you stay on track. If you double up on this recipe, you may have leftovers for lunch the following day or two. It only takes about 20 minutes, including chopping the cabbage and bok choy, to sauteeing in the pan. This recipe is a gluten-free option.
Top it off with some brown rice, cauliflower rice, along with protein of choice to make a delicious and satisfying meal.
Time Saving Hint: On Sunday roast a few bone-in chicken breasts or a whole chicken, sausage, or saute some grass-fed ground beef or ground turkey to use during the work week. Then add to a dish like this and your meal is done!
Time Saving Hint: Make your rice in bulk, then either put in the refrigerator to use that week or freeze in containers where you pull off in the morning to defrost, heat and serve at night. When I make my rice in bulk, I use my InstantPot. Another Sunday prep item.
Cabbage and Bok Choy Stir Fry
¼ head green cabbage, cut into thin ribbons
3 baby bok choy or 1 small bunch regular bok choy, rinsed and sliced into small strips
1/2 cup shredded carrots (time saving tip: purchase pre-packaged)
1 TB wheat-free tamari
1 TB rice wine vinegar
2 tsp toasted sesame oil
1 tsp red pepper flakes (optional)
1 TB sesame seeds (optional)
Heat a large skillet to medium-high heat.
Add cabbage and 1 TB water, and sauté for 2-3 minutes, tossing occasionally.
Once the cabbage has started to wilt, add bok choy (sliced stalk first, then leaves), carrots, wheat-free tamari, and rice wine vinegar.
Continue sautéing until the cabbage, bok choy and carrots have wilted, then turn off heat and add sesame oil, red pepper flakes, and sesame seeds. Serve immediately.