Hello Breakfast of Champions,
Just before Christmas, I met a couple of friends at Fork and Spoon in Clarkson for some Thai food – which I can enjoy on my gluten-free, dairy-free, plant-based program. One of the guys ordered Bok Choy with Garlic. It was so good I made it at home a few days later. The next day, I used the leftovers with a scrambled egg and it was very tasty. For the most part, I do not eat eggs, but once a month, I break down and enjoy some scrambled. And of course I add in my veggies to super power-up my day.
I was also fortunate that yesterday while shopping at Longo’s, on the clearance rack was a package of Napa cabbage and Large Bok Choy. So this morning, I made up a batch to show you how it is done.
Bok Choy Garlic Scramble Wrap
- 1 cup chopped bok choy
- 1 clove garlic
- 2 eggs
- 2 tbsp filtered water
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Wash the bok choy.
- Chop bok choy.
- In a small bowl, crack and add to eggs and mix to combine.
- Add filtered water and rosemary to eggs and mix with fork to combine.
- Add bok choy to heated fry pan (no oil needed if already heated).
- Stir while the bok choy cooks until it slightly changes colour (about 2 minutes).
- Add freshly minced garlic to pan and stir quickly so it does not burn.
- Add salt and pepper to taste.
- Push the cooked bok choy to edge of pan.
- Add mixed eggs to space in pan.
- Cook eggs until just about done and then combine with cooked bok choy.
- You can now enjoy them served on a plate or on a wrap.
- For the wrap, place the first layer of the wrap on the cutting board.
- Spoon on the bok choy egg mixture on the bottom wrap.
- Add the top wrap above the mixture.
- Cut into 4 segments.
- Arrange on a plate.
- Serves one or two depending on your hunger.
- Bok choy is available in many sizes. Just use the one you can afford.
- Asian super markets are an inexpersive place to buy bok choy.
- I look for organic when I can.
- Because I freeze the gluten-free wrap I like above, it does not seem to bend well to actually create a wrap but it does make great looking wrap sandwiches.
I found this great video by Chef Jarod that gives you great directions for making what we enjoyed at Fork and Spoon. To alter this recipe for sugar-free and gluten-free, don’t add the sugar or starch and use gluten-free tamari instead of soy sauce. Your sauce will be a bit runnier but your body will thank you.
May your day be filled with bargains and new foods.
To one pan cooking,
Jo-Ann Blondin, your 9CupChallenge partner