• Garlic-Ginger Baby Bok Choy

    Garlic Ginger Bok Choy | stupideasypaleo.com

    This is one of those 5 minute side dishes that will leave you no excuses why you can’t eat some vegetables with your meal. This isn’t rocket surgery, after all. If your market doesn’t sell the tiny bok choy, you can get bigger ones and cut them in quarters.

    Garlic-Ginger Baby Bok Choy
    • 1 pound (500 grams) baby bok choy
    • 2 cloves garlic, minced
    • 1 teaspoon ground ginger (or ½ teaspoon fresh ginger, minced)
    • 1 Tablespoon coconut aminos
    • 1 Tablespoon water
    • 1 spoonful coconut oil (or fat of choice)
    1. Slice the baby bok choy in half.
    2. Heat a skillet over medium heat. Add the fat and then sauté the garlic for 30 seconds.
    3. Add in the baby bok choy, ginger and coconut aminos. Stir to combine.
    4. Add 1 tbsp water and cover the skillet. Allow the bok choy to steam for 3-4 minutes or until softened.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    8 thoughts on “Garlic-Ginger Baby Bok Choy

    1. I did not see the great little video you made and mistakenly bought savoy cabbage. But the recipe still turned out delicious! I will make the recipe again – with the book choy next time. I will just take turns with both vegetables.

    2. This is nice find. I have a load of baby bok choy and just got a refill order of coconut amigos – love love love the coconut aminos!

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