- 5 bok choy bunches
- 2 cloves of garlic, minced
- 1 teaspoon fresh ginger, grated
- salt to taste
- coconut oil to cook in
- Cut off the ends of the bok choy. Then chop the bok choy into 1-inch long chunks.
- Add 1 tablespoon of coconut oil into a saucepan (or wok) on a medium heat, and then add in the bok choy chunks. Stir frequently while the bok choy cooks.
- After the bok choy starts to wilt, mix in the garlic, ginger, and salt to taste.
- Cook for another 1-2 minutes and serve.