Garlic and Ginger Bok Choy
Try this Garlic and Ginger Bok Choy recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- sesame seeds for garnish
- 2 garlic cloves sliced thinly
- 2 tablespoons soy sauce (i used tamari)
- 4 baby bok choy cut in half lengthwise root and leaves trimmed
- 1/4 cup water (plus more as needed)
- 1 tablespoon cornstarch or tapioca starch
- Carbohydrate 0.3554 g
- Cholesterol 0 mg
- Fat 9.015 g
- Fiber 0.04 g
- Protein 0.0364 g
- Saturated Fat 1.28206 g
- Serving Size 1 1 recipe (11g)
- Sodium 0.26 mg
- Sugar 0.3154 g
- Trans Fat 0.40078 g
- Calories 81 calories
Heat the sesame oil in a wok or large skillet or dutch ovenAdd the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burnAdd the tamari, then the bok choy, turning to coat in the oil and seasoning.Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.
