Autumn is the time of year to eat less cold and raw food, and to integrate warmer heartier foods such as roots, meats, stir-fries, and soups. Adding in a bit more salt and moderate amounts of spices like onions, garlic, ginger, lemon juice and mustard can be highly beneficial to the body. Here is a metal element recipe for the autumn season, which can be modified accordingly to fit your preferences:
- 2 Heads Bok Choy, Cleaned and sliced
- 3-4 Tbsp. Sunflower Oil
- 1 Large Yellow Onion, sliced thinly
- 2 Cloves Garlic, minced
- 1 Tbsp. Fresh Ginger Root, minced
- 1 tsp. Brown Mustard Seeds
- Red Pepper Flakes, to taste
- 1/4+ Cup Soy Sauce, Bragg’s Liquid Aminos, or Coconut Aminos, to taste
- Clean and slice Bok Choy and set aside.
- In a wok or large skillet, heat Oil on medium high.
- Add Onion and Garlic, and begin to stir fry.
- Add Ginger and stir fry for a few more minutes, until Onion becomes slightly browned and translucent.
- Push Onion mixture to the sides of the pan, add a small splash of Oil to the center.
- Add the Mustard Seeds and Red Pepper Flakes to the Oil. They will begin to lightly fry and the Mustard Seeds will pop a little.
- Add the Bok Choy and mix everything together along with the Soy Sauce.
- Cover for a few minutes until Bok Choy is cooked through, but still firm. Do not overcook.
- Check seasonings, adding more Soy Sauce or Red Pepper Flakes if desired.
Serve over Basmati Rice.
Add toasted Cashews and/or leftover cooked white Chicken or Turkey to this recipe if desired.