Spicy Bok Choy (with Sweet Asian Meatballs)

Here is a yummy dish that made use of our co-op bok choy. In my search for an Asian protein recipe to accompany it, I found PaleOMG's Sweet Asian Meatballs. 

• 1 bunch bok choy, chopped (white and green parts separate)
• 1 T olive oil
  
• 1 T sesame oil
• 1/4 cup water
• 1 teaspoon grated fresh ginger root
• 2 cloves garlic, minced
• 1 T coconut aminos
• 1/8 teaspoon crushed red pepper flakes (optional) 

In a small bowl or cup, stir together the olive oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, coconut aminos and red pepper flakes. Set this aside. 

Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems (white parts) first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.

Serve with Sweet Asian Meatballs and eat up!