Hi Red:

Is that regular bok choy or baby bok choy? I prefer the baby bok choy. It's more tender.

Normally I will either steam it and just add butter. Or else I'll saute it with some coconut butter, garlic, ginger and Bragg's liquid aminos (soy sauce without the wheat).

Wanda

Hi Red:

Don't worry about the soy sauce. It's minimal. Even Dr. Atkins uses it in his Induction recipes.

In fact, he has a recipe on his site as well. Bok Choy & Green Onions

The coconut oil/butter is allowed on induction. You buy it from the Health Food Store. But olive oil would also be fine. I prefer coconut oil for frying b/c it's more stable. It's just personal preference.

Next time try the baby bok choy if you can find it. It's a real treat.

Enjoy,
Wanda

Hi Red:

I should have added this on my last post:

Bok Choy Recipes

Regretting you asked?

Wanda

Hi there,

Bok Choy is also good raw in a salad, I have a soup recipe that calls for it just dropped in, its a simple broth type soup with some shrimp and chinese greens added.

Try tossing it in some oil and butter in a wok or just a hot pan. You can simply wilt it crisp tender, or cook it down to soft. Its a quick and tasty way to cook most vegetables.

Good Luck!

Bok choy/1 cup cooked

Calories 20
Total fat (g) 0.3
Saturated fat (g) 0
Monounsaturated fat (g) 0
Polyunsaturated fat (g) 0.1
Dietary fiber (g) 2.7
Protein (g) 3
Carbohydrate (g) 3
Sodium (mg) 58
Beta-carotene (mg) 2.6
Vitamin C (mg) 44
Folate (mcg) 69
Vitamin B6 (mg) 0.3
Calcium (mg) 158
Potassium (mg) 631

Yes. If I'm stir frying, I cook the white parts for a bit before adding the green bits.


I think if you only use a tiny splash it should be okay. According to Fitday, it has about ½ g carb per tablespoon, so bearing in mind that Dr A says mayo with less than 2g per tablespoon is acceptable, I'd say, go for it.

There have been threads about oils here before. You could always conduct a seach, although olive oil is mentioned so often, that could be easier said than done.

I fry/saute with olive oil all the time. And I think many others do too, if that helps.

Soy sauce is fine. As Wanda says, Dr A uses it in Induction recipes. If you are concerned, just use it in moderation or wait until after Induction, but I tend to think using condiments such as oyster or soy sauce can make meals more interesting. Always helpful!

Cheers.

Rosebud

Hi Red:

I agree with Rosebud. Adding little splashes of those items creates great variety. I noticed that Dr. Atkins' even uses peanuts in his Induction recipes.

I think his point is that negligable amounts of "forbidden" food in meals is OK. People eat bacon, soy sauce, worchestershire sauce, and mayo which all have forbidden items in them. The important thing is to gauge your reaction to them. When I first started, I couldn't eat regular bacon b/c I noticed a "sugar high". But I can eat it now. YMMV.

It's great that you are actually cooking. I think that's where people get snagged. They stop cooking anything of interest during Induction and then run into boredom. There is so much you can do even with Induction foods.

As for the olive oil, I didn't mean to get you off track on that. As Rosebud says, most people use olive oil for frying. I had some health problems so I'm very careful about my use of oils when I fry. I prefer the coconut butter or regular butter for sauteeing, but I also use olive oil if I'm cooking at low temperatures. BTW, the coconut oil has no flavor so when I don't want the taste of anything, it's perfect. If you are interested in info about coconut oil, here's some info. http://www.westonaprice.org/know_yo...oconut_oil.html

Wanda

Hey Red!!
(Gotta like that name! And we're from the same country too!)

I just read an amazing book by Fran Mc Cullough. I think its her newest - called The Good Fat Cookbook. I borrowed it from the library, but I think I will have to buy it, there is soooo much info!
She says its okay to use it for frying. A lot of the other oils are pure poison though!!!
Just my 2cents worth.
Red -aka Carolyn

What is Bok Choy? What does it taste like?

Pokey,
Bok Choy is a type of Chinese cabbage with very white stems/ribs and very green leaves. It is shaped more like romaine lettuce than actual cabbage. It's very yummy, quite mild.
Hope this helps
Carolyn

Does it taste like regular cabbage? What types of recipies might you use it in?
Thanks