IBefore the COVID-19 pandemic began and we all had to physically distance from one another, I hosted a shabbat dinner where I taught my friends how to make challah from scratch using the recipe I’ve posted here on my blog.
I always knew I loved teaching. From a young age, I talked about wanting to be a teacher. I’ve taught classes at the university I work at. But there was something absolutely exhilarating about guiding others through my recipe in real time – helping them get a feel for the dough and exactly how sticky it should be, working with them on their own kneading styles, and encouraging them through braiding their loaves. I loved encouraging their creativity as they came up with unique flavor combinations using the ingredients I had picked up – many of them even inspired me! Writing about it right now is actually making my heart flutter a bit.
One of my goals through The Jewish Vegan has always been to grow with you all through sharing recipes and creating a community. I’ve been thinking lately that I want to take that even one step further by creating community in real time. That’s part of the reason I created the “Cook with Me” series, a monthly get together where we can get together and cook or bake one of my recipes in real time.
The other reason I created the series was to support and bring awareness to organizations that are working towards freedom, particularly around issues of racial justice and in support of Black lives. Each month, a different organization will be chosen and I will be asking folks to make a donation to the organization as part of participating in the series. I will also make a matching donation up to $50 total, but anyone who donates (even past the first $50) will be able to participate.
If you’re interested in getting involved, you can check out the “Cook with Me” series event for July here. This month, we’ll be making my Sofritas recipe, a homemade version of my favorite part of a Chipotle bowl. But in the future, you may see this recipe here as the recipe of the month!
I love this recipe because the ginger, lemon, and soy sauce flavors combine so well together and taste so fresh, especially with the bok choy. This recipe takes just a little over 10 minutes to make, and y’all know I love a quick and easy meal. I also can’t get enough of miniature versions of things, so these baby bok choy have a special place in my heart.
This baby bok choy recipe is also great, because it pairs perfectly with so many different options, such as rice or noodles, tofu, tempeh, or other alternative meat products. You can also alter the recipe to your tastes, such as adding more or less crushed red pepper or experimenting with other spices! You could use other dried or fresh peppers in the recipe, as well.
Depending on the size of your pan, you may need to start with half the bok choy and add a few more at a time until all of them have been added. After the bok choy have finished cooking, be sure to remove them from the pan to prevent them from getting soggy. You can use the leftover sauce on top of rice or your main dish, if you’d like. Lastly, don’t forget that you can substitute liquid coconut aminos for soy sauce if you’re gluten-free.
Quick, easy, and delicious (BONUS: and mini!), this dish has it all. I would love the hear what you think of this recipe and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Sautéed Ginger Lemon Bok Choy
Ingredients
- 10 miniature bok choy halved
- 1 tbsp olive oil
- 1 ½ tbsp soy sauce or sub liquid coconut aminos if gluten free
- ½ tsp ground ginger
- 2 cloves garlic minced
- ½ tbsp juice of a fresh lemon
- ¼-½ tsp crushed red pepper flakes* optional
Instructions
- Heat the oil in a pan over medium heat. While the oil is heating up, in a small bowl, whisk together the soy sauce, lemon juice, and ginger.
- When the oil is hot and easily glides around the pan, add the garlic and cook 1-2 minutes, until fragrant.
- Add the bok choy to your pan and let cook, stirring occasionally. You may need to add the bok choy in batches depending on the size of your pan. As the bok choy cook, they will shrink slightly, allowing you to add a few more at a time. In total, the bok choy will cook for about 6 minutes.
- Add the sauce mixture and stir to coat the bok choy evenly. Add the crushed red pepper flakes and cook for about 1 more minute.
- Remove from the heat, plate**, and serve hot.
Notes
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