Bok Choy soup, stir-fry and salad! So many ways to enjoy this leafy green. Which will you try first? SUBSCRIBE: http://tinyurl.com/jaxbcd6BOK CHOY 101: https://youtu.be/N6u38pf6r6sFAVORITE KITCHEN TOOLS: Glass Measuring Cups: http://amzn.to/2l0qxfw7-inch Santoku Knife : http://amzn.to/2jHtLU9Microplane: http://amzn.to/2jHCANBFOLLOW CLEAN&DELICIOUS ON SOCIAL:SnapChat: CleanDeliciousInstagram: Clean_And_DeliciousTwitter: @DaniSpiesFaceBook: https://www.facebook.com/CleanAndDeliciousWithDaniSpies/BOK CHOY AND GINGER STIR FRY RECIPE1 tbsp. coconut oil2 cloves garlic, chopped1 tsp. grated ginger1 tbsp. low sodium soy sauce1 lb. bok choy toasted sesame seedssalt and pepper to tasteWash the bok choy user cold water and chop it up, separating the stems from the leaves.Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes. Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.Season with salt and pepper and finish with a sprinkle of toasted sesame seeds. Enjoy!Nutrients for 1/2 of recipe: Calories: 97; Total Fat: 9,3g; Saturated Fat: 6.3g; Cholesterol: 0mg; Carbohydrate: 2.9g; Dietary Fiber: 1.2g; Sugars: 0.6g; Protein: 2g CRUNCHY BOK CHOY SALAD RECIPE3 baby bok choy, halved and thinly sliced (5 cups)3 scallions, thinly sliced1/4 cup sliced almonds1/4 cup sunflower seeds1 tbsp. extra virgin olive oil1 tbsp. toasted sesame oil1 tbsp. honey1 tbsp. low sodium soy sauce1 tbsp. red wine vinegarCombine bok choy, scallions, almonds, and sunflower seeds in a large bowl. Set aside.In a small bowl combine extra virgin olive oil, sesame oil, honey, soy sauce and red wine vinegar. Whisk together.Drizzle the dressing over the salad, toss and enjoy!Serves 2-4 Calories: 369; Total Fat: 30.9g; Saturated Fat: 3.5g; Cholesterol: 0mg; Carbohydrate: 20.6g; Dietary Fiber: 6.1g; Sugars: 12.1g; Protein: 10.6g15 MINUTE BOK CHOY SOUP RECIPE1 tbsp extra virgin olive oil1 lb. baby bok choy (about 3 bulbs)4 cloves garlic, thinly sliced1/2 tsp. dried turmeric3 cups cold watersquish of fresh lemon juicesalt and pepper to tasteSeparate the bok choy leaves from the stems and slice.Heat oil in a medium pot over a medium-high heat. Once the oil is hot, add in the garlic and turmeric, stir and cook for just a couple of minutes or until the garlic is fragrant.Add in the bok choy stems and season with salt and pepper. Once the stems begin to soften, stir in the leaves and the water. Turn up the heat and bring everything to a boil.Once boiling, the soup is done. Shut off the heat and finish the soup with a big squish of fresh lemon juice. Serve and enjoy.Calories: 81; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 6.3g; Dietary Fiber: 1g; Sugars: 2.3g; Protein: 1g Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!