Spicy Roasted Bok Choy

Known as "Chinese Cabbage" Bok Choy contains a high amount of Vitamin A and Vitamin C per 4 oz. serving, so I tend to eat a lot of it during cold and flu season to help me naturally fight off the illnesses going around. It is also packed full of fiber and contains cancer fighting nutrients. The best feature is that it is a zero calorie food. It is great in salads, soups and side dishes.This is one of my favorite ways to make Bok Choy.

Spicy Roasted Bok Choy

adapted from Anja's Food For Thought

4 baby bok choy

2 tablespoon braggs amino acids

4 garlic cloves, sliced

1/2 teaspoon chili flakes 

1/4 cup diced sweet onions 

Salt and Pepper 

Pre-heat the oven to 350 degrees. 

In a small bowl, braggs amino acids, cloves and chili flakes. Set aside. 

Cut bok choy lengthways in halves. Slice up your garlic. Place into a baking dish. Pour the sauce on top.

Bake in the oven at 350 for 15 minutes for al dente, 20 minutes for cooked well.