You know those nights where you just want to order Thai takeout, watch Netflix, and never leave your couch again?
Not at all?
…really?! Okay, well, then you’re definitely a better person than me.
I’ve been using my injured knee as an excuse to indulge in a little extra TV lately and I’ve already found myself out of episodes of Modern Family, The Path, and How To Get Away With Murder. Any recommendations? 😉
Whether you’re looking for an easy side dish that feels like comfort food or trying to find a way to disguise healthy food for a picky eater, I think you’ll love this baby bok choy with easy “peanut” sauce.
This bok choy with easy “peanut” sauce is what I make when I want something that tastes like comfort food but still respects my body.
I can’t decide if my favorite part of this recipe is how quick it is to make, how easy it is, or how easily I can alter the dish slightly each time I make it so it feels brand-new again.
Here are the basics: you’ll need some baby bok choy, full-fat canned coconut milk, and your favorite nut butter. If you eat peanut butter it’s delicious in this recipe, but if you don’t, try almond butter, cashew butter, sunflower seed butter, or another nut butter of choice.
The basic part of the sauce is coconut milk, nut butter, a pinch of salt, and a little ginger. From there, you can get as creative (or not) as you want. Some of my favorite additions include:
- gochuguru or red pepper flakes
- a squeeze of fresh lime juice
- apple cider vinegar
- sliced jalapeños
- coconut aminos
- fish sauce
- sesame oil
- minced garlic
Note: depending on how much “peanut” sauce you want drizzled over your bok choy, there may be leftover sauce. I recommend using it over a stir-fry, or freezing the extra to save for later.
- 1 tablespoon coconut oil
- 8 baby bok choy, chopped
- ½ cup canned coconut milk
- 3 tablespoons nut butter of choice (e.g. almond, peanut, etc)
- ½ teaspoon sea salt
- ½-inch piece of fresh ginger, grated
- optional ad-in's if desired
- 2 tablespoons sesame seeds
- Add coconut oil to a pan over medium heat.
- Add the bok choy and saute for about 5 minutes, or until tender.
- While bok choy is cooking, mix coconut milk, almond or peanut butter, sea salt, and ginger in a small saucepan over medium heat. Add in additional ingredients to taste if desired.
- Once bok choy is cooked, add to a serving platter and drizzle with the "peanut" sauce.
- Top with sesame seeds and serve warm.