My Favorite Paleo Recipes:
Sautéed Bok Choy, Shiitakes, Carrots, and Onions

Alvin H. Danenberg, DDS • Nutritional Periodontist
July 12, 2017 [printfriendly]

 

 

This is a nutrient-dense, tasty, and colorful veggie side dish. My combination provides a variety of textures. In addition, cooked carrots and onions create a sweet flavor. I mix in Kelp Granules with the veggies, which adds trace minerals – especially iodine. You could use almost any veggies you want. Be creative. The flavors obviously come from the vegetables you select, but the coconut aminos add a unique flavor that I find delicious.

 

Sautéed Bok Choy, Shiitakes, Carrots, and Onions

 

Ingredients:

• 1 Tbs coconut oil for sauté pan
• 1 Cup Shiitake mushrooms, coarsely chopped
• 2 Carrots, chopped
• 1 Onion, chopped
• 4 Garlic cloves, chopped
• 2 Tbs coconut aminos
• 1 Tsp Kelp Granules (I use Sea Seasonings by Maine Coast)
• Salt and pepper to taste
• 2 Bunches of Baby Bok Choy, coarsely chopped

 

Preparation:

1. Place coconut oil in large sauté pan and warm to low heat
2. Place mushrooms, carrots, onions, and garlic into pan; cover; and cook until veggies are soft (10-15 minutes) – don’t allow garlic to burn
3. Stir in coconut aminos and kelp granules; salt and pepper to taste
4. Raise heat to “moderate” to reduce liquid
5. Add Bok Choy to veggies and cook only for about one minute to keep Bok Choy crisp
6. Serve proudly – great side dish

 

 

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