In general I have a very strong preference for purchasing baby bok choy when I am in need of veggies. It is more often used in Asian cooking, but I think that it is highly under rated and more people would use it in their dishes if they had a simple recipe to follow.
For lunch, I prepared this as a simple and healthy dish using regular bok choy. Unfortunately, it is rare to find the baby bok choy outside of Asian markets.
Wash and slice the bok choy to your preference.
1 Tbsp. of coconut oil ( I prefer organic)
1 Tbsp. of sesame oil (smells fragrant)
1 Tbsp. of coconut aminos (gluten free)
I stir fry it all on medium heat with all the ingredients.
Enjoy 