This recipe was my first attempt to cook with no oil and I have to say that I am very pleased with the results. After watching Dr. Michael Klapper’s Youtube video on how cooking oil can be harmful to our arteries, I decided I have to give that a try.
We need oil for regulation of bodily functions. Oil aids in inflammatory reactions, and protects our cell membranes and central nervous system from any damage. The food we eat already have fats embedded in their DNA. This includes all green vegetables which are rich in Omega-3 and -6 fats.
1g of fat has 9 Kcal. 1 tablespoon of oil is around 13.63g. That is 123 Kcal in total. Liquid oils are not healthy even if they claim to be because of its chemical structure. They do more harm to our epithelial cells in our arteries before they do any good for our heart.
Stir-fried Bok Choy
3 to 6 Stalks of Bok Choy, stalks chopped and leaves left whole
6 Button Mushrooms, sliced
5 Cloves of Garlic, chopped
½ Onion, sliced
1 tsp of Tamari
A glass of water
Packet of Chilli Tofu (optional)
Heat the pan on high. Add the mushrooms. Sweat the mushrooms and add garlic. At this point add 1/2 tbsp of water
After frying for 1 – 2 minutes, add the onions. Fry them till they are translucent.
Then add the Bok Choy stalks. Add 1/2 tbsp of water at this stage. Fry them for 10 minutes.
Add the tofu if you are planning to use them. If not this step is not relevant.
Add the leaves and add 1/2 tbsp of water. This will help the leaves to cook.
Add the Tamari and take the pan off from the stove.
Try not to over cook the leaves so that the nutrients are still in tact. I normally leave them on stove for 1 minute or less.
Serve with rice and enjoy.