Bok Choi Soup
Feel free to sub out the bok choi for any green you have on hand (kale, chard, spinach, etc.)
1 bunch bok choi (stems and leaves cut into bite sized pieces)
2 tablespoons fresh ginger (grated or chopped very fine)
1 leek (cut into 1/2 inch rounds)
1 handful mushrooms (sliced thin) (optional)
1 bunch carrots, sliced into thin rounds
Any other vegetable you have on hand (i.e. broccoli)
Juice from 1/2 an orange or lime
1 teaspoon fish sauce (optional)
1/2 teaspoon spicy sesame oil (optional)
dash of soy sauce (optional)
olive or canola oil
Saute the leeks and ginger together in a large wok or frying pan over high heat with the olive or canola oil. Â Add the carrots once the ginger is fragrant (about 2 minutes). Â Once the carrots begin to soften a bit, add the bok choi, broccoli, and any other vegetables. Â Add the fish sauce, soy sauce and sesame oil if using, and finally squeeze in the juice of the orange or lime. Â Enjoy over rice or on its own! Â I like to squirt a bit of Sriracha over the top, but the sesame oil is spicy, so be careful!