bok choy and mushrooms with ginger dressing

prep time: 5 minutes • cook time: 10 minutes • yield: 4 servings

ginger dressing:

¼ cup coconut aminos or wheat-free tamari

2 tablespoons beef bone broth, homemade ( see here ) or store-bought (or vegetable broth for vegetarian)

2 tablespoons MCT oil or untoasted, cold-pressed sesame oil

1 tablespoon coconut vinegar or unseasoned rice vinegar

1 tablespoon lime juice

½ tablespoon grated fresh ginger

1 green onion, thinly sliced

2 tablespoons toasted sesame oil

1 pound mushrooms, sliced thin

4 heads baby bok choy (about 1 pound), sliced

Black sea salt or fine sea salt and fresh ground black pepper

1. Place the ingredients for the dressing in a jar with a lid. Cover and shake well to combine. Set aside.

2. Preheat a cast-iron skillet over medium heat, then add the toasted sesame oil. When the oil is hot, add the mushrooms and sauté until golden brown on both sides, about 4 minutes. Add the bok choy and sauté for about 5 minutes, until wilted. Season with salt and pepper to taste.

3. Place the bok choy and mushrooms on a platter and drizzle with the ginger dressing. Store extras in an airtight container in the fridge for up to 4 days.

busy family tip: The dressing can be made up to 5 days ahead and stored in an airtight container in the fridge.