1 head bok choy
1 Tbs miso
1 Tbs water
1 tsp low-sodium soy sauce
1 tsp apple cider vinegar
1 tsp chile-garlic sauce
1 Tbs expeller presses unrefined coconut oil
1 Tbs olive oil
2-3 cloves garlic, minced
Cut bok choy crosswise into 1/2 inch strips. Rinse well and drain.
In a small bowl mix miso with water until smooth.
Add soy sauce, vinegar, and chile-garlic sauce.
Heat coconut and olive oil in a large skillet over medium-high heat. Add bok choy and saute 5 minutes.
Add garlic and saute another 1-2 minutes. Add sauce and toss to coat evenly.