INGREDIENTS (Serves 4)
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4 baby bok choy, sliced in half lengthwise, washed and dried
1 1/2 tablespoons olive oil
1 teaspoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons low sodium soy sauce (gluten-free soy sauce option)
1 teaspoon sesame oil
3 tablespoons water
Salt and black pepper to taste
Optional:Chili with crunchy garlic and shallots oilÂ
PREPARATIONS
1. Heat olive oil in a large skillet over medium-high heat. Add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant.
2. Place the bok choy cut side down in the skillet and sear for about 2 minutes, until lightly caramelized.
3. Turn the bok choy over and season lightly with salt, black pepper.
4. Add the soy sauce, sesame oil, and water. Reduce heat to medium-low and gently toss to coat the bok choy.
5. Cover with a lid and cook for 3–4 minutes, until the bok choy is tender but still vibrant.
6. Drizzle red pepper chili oil  and serve immediately for best texture and flavor.
Serves 4. Approximately 2 bok choy halves per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
0g carbohydrate, 2g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 75 calories, 2g protein, 4g carbohydrate, 2g fiber, 5g fat
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