How to Make Bok Choy and Mushrooms with Ginger Dressing

Ingredients

• ¼ cup coconut aminos or wheat-free tamari
• 2 tablespoons beef bone broth, homemade or store-bought (or vegetable broth for vegetarian)
• 2 tablespoons MCT oil or untoasted, cold-pressed sesame oil
• 1 tablespoon coconut vinegar or unseasoned rice vinegar
• 1 tablespoon lime juice
• ½ tablespoon grated fresh ginger
• 1 green onion, thinly sliced
• 2 tablespoons toasted sesame oil
• 1 pound mushrooms, sliced thin
• 4 heads baby bok choy (about 1 pound), sliced
• Black sea salt or fine sea salt and fresh ground black pepper

1. Place the ingredients for the dressing in a jar with a lid. Cover and shake well to combine. Set aside.
2. Preheat a cast-iron skillet over medium heat, then add the toasted sesame oil. When the oil is hot, add the mushrooms and sauté until golden brown on both sides, about 4 minutes. Add the bok choy and sauté for about 5 minutes, until wilted. Season with salt and pepper to taste.
3. Place the bok choy and mushrooms on a platter and drizzle with the ginger dressing. Store extras in an airtight container in the fridge for up to 4 days.