Yields2 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
Sauce
4tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspsriracha or chili paste (optional)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
4medium garlic cloves (minced)
1tbspginger (fresh, minced) +1 Tbsp as needed
Everything Else
2large heads bok choy (about 5 cups chopped, see directions before chopping)
2cupsorganic black rice (cooked, or brown rice)
1tbspsesame seeds (+1 Tbsp as desired)
2tbspcashews (optional) chopped
Directions
1
Make the sauce: Combine all ingredients in a small bowl. Mix until the sriracha or chili paste (if using) is dissolved. Set aside.
2
Chop the bok choy: First, cut the white portion away from the green leaves. Chop the white portion and set aside. Chop the greens and set aside separately (they’ll be added after the white portion is cooked).
3
Heat a large stovetop pan over medium heat. Add the white portion of the bok choy. Cook for 4–5 minutes until lightly browned, stirring often.
4
Add the sauce and stir to coat the bok choy. Cook for one minute.
5
Stir in the green bok choy leaves until slightly wilted.
6
Add the bok choy to a plate of rice and top with sesame seeds and cashews, if desired.
Chef's Notes
Substitutions
Instead of rice, use quinoa or millet.
Instead of cashews, add sunflower seeds or pumpkin seeds.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make it a meal
Add organic tempeh or tofu.
Stir in additional vegetables like red pepper or onion, plus edamame.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Sauce
4tbsporganic tamari (reduced-sodium, or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspsriracha or chili paste (optional)
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
4medium garlic cloves (minced)
1tbspginger (fresh, minced) +1 Tbsp as needed
Everything Else
2large heads bok choy (about 5 cups chopped, see directions before chopping)
2cupsorganic black rice (cooked, or brown rice)
1tbspsesame seeds (+1 Tbsp as desired)
2tbspcashews (optional) chopped
Directions
1
Make the sauce: Combine all ingredients in a small bowl. Mix until the sriracha or chili paste (if using) is dissolved. Set aside.
2
Chop the bok choy: First, cut the white portion away from the green leaves. Chop the white portion and set aside. Chop the greens and set aside separately (they’ll be added after the white portion is cooked).
3
Heat a large stovetop pan over medium heat. Add the white portion of the bok choy. Cook for 4–5 minutes until lightly browned, stirring often.
4
Add the sauce and stir to coat the bok choy. Cook for one minute.
5
Stir in the green bok choy leaves until slightly wilted.
6
Add the bok choy to a plate of rice and top with sesame seeds and cashews, if desired.
