serves 4
1 tablespoon extra virgin olive oil
1 tablespoon fresh ginger
1 tablespoon Bragg Liquid Aminos
1 tablespoon mirin
1 cup cooked chickpeas
1 bunch baby bok choi, chopped into large pieces
1/2 cup toasted cashews
In a large skillet over medium heat, saute ginger in olive oil for one minute. Add liquid aminos, mirin and chickpeas and saute 2 minutes. Add bok choi and saute another 2-3 minutes or until greens are just tender. Remove from heat, top with toasted cashews and serve.
(from ‘Clean Food’ by Terry Walters)