Updated: Jun 7, 2020
I love bok choy because it maintains a crunchy consistency when cooked. I especially love the baby bok choy variety because it is more tender and takes less time to cook. The leaves of this vegetable will cook fast, but you need a few more minutes for the stems to become tender.
This dish is easy, healthy and goes great with most proteins, especially fish! I served this dish with a ginger miso cod and some coconut rice.
Serves 2-3 as a side dish (for serving 4-5, add 2 more heads of bok choy)
3 baby bok choy, bottoms cut off (around 1/4 inch), leaves separated and washed
1/2 cup diced shallot (2 shallots)
1/2 tbsp minced fresh ginger
1 1/2 tbsp minced garlic (3 cloves)
2 tbsp low sodium soy or tamari (for a gluten free option)
1/2 tbsp chili garlic sauce
1/2 cup chicken stock (use vegetable stock if vegetarian)
2 tbsp vegetable oil
1. Heat the oil in a large sauté pan over medium high heat and then add the shallots. Cook for 2-3 minutes or until slightly browned.
2. Add the garlic and the ginger and cook for 15-20 sec or until fragrant, stirring constantly.
3. Add the soy cause or tamari and the garlic sauce, stir to combine.
4. Add the bok choy leaves and the chicken stock, cook on medium high heat for 3-4 minutes and then turn down to medium heat. Cook for an additional 6 minutes, or until the stems are fork tender, stirring occasionally.
5. Serve immediately with your protein and rice of choice!