GutRx Blanched Bok Choy
- Servings -
- My Notes -
- 1 quart Water
- 0.13 teaspoon Salt
- 3 head Bok Choy
- 1 tablespoon Tamari
- Heat a medium sized pot on high with water and salt. Meanwhile, pull the bok choy leaves away from the stem and rinse with water, washing away any impurities.
- Once water is boiling, fill a medium sized bowl with an ice bath (ice and water) to place the bok choy in after blanching.
- Place the larger bok choy leaves in the boiling water, followed by the smaller leaves to cook evenly. Once tender, but still bright green, remove the leaves from the boiling water and place in the ice bath to stop cooking. Drain, and drizzle with tamari.
We recommend using Thai Kitchen brand gluten free tamari.