Bok Choy Stir Fry

A Seasonal Recipe for the Metal Element.

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.