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Garlic and Ginger Glazed Baby Bok Choy (Soy Free)

Garlic and Ginger Glazed Bok Choi 2Bok choy (also spelled “bok choi” or “pak choi”) is a such a contradictory, complex, and delicious vegetable. When cooked properly, the stalks are creamy and have an underlying sweetness while the darker green leaves have an earthy flavor similar to chard or spinach. A member of the cabbage family, bok choy is a staple in Chinese cuisine, but most Americans have no idea what to do with it – including me, until it showed up in my weekly produce box and I had no choice but figure it out!

I borrowed the flavors from my recent beef with broccoli experiments for this recipe, giving it a distinctly Chinese flavor. Unlike with the beef recipe, I found that the fresh garlic and fresh ginger was far superior to the dried equivalent and added a nice texture to the dish as well. Using coconut aminos (buy here) makes it soy free and therefore paleo-friendly. It’s also a great dish for people following a low-FODMAP diet and the autoimmune protocol because bok choy is one of the vegetables on a relatively short list that is compliant with both healing diets.

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This recipe is designed specifically for the younger and smaller baby bok choy and works best with bok choy that weigh no more than 4 ounces each. If you can only get larger bok choy, then remove one or two layers of the large outer stalks and cook them separately.

Notes for healing diets:

Baby Bok Choy Recipe

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Garlic and Ginger Glazed Baby Bok Choy (Soy Free)

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  • Author: Jaime Hartman
  • Total Time: 10 mins
  • Yield: 4 1x


This paleo friendly recipe for baby bok choy uses Chinese flavors but is soy-free and gluten-free.


  • 2 tablespoons coconut aminos
  • 2 tablespoons chicken broth (preferably home made)
  • 1 tablespoon rice or white wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 medjool date, minced
  • 3 tablespoons coconut oil
  • 4 baby bok choy, each head halved lengthswise
  • 3 cloves garlic, minced or pressed through a garlic press
  • 1 tablespoon minced fresh ginger
  • sesame seeds (optional)


  1. Combine the coconut aminos, broth, vinegar, sesame oil, and date in a small bowl and set aside.
  2. Heat 2 tablespoons of coconut oil in a large skillet over high hight.
  3. Place the bok choy, cut-side down, in the skillet in a single layer. Cook without moving until lightly browned (about 2 minutes).
  4. Turn the bok choy and cook until lightly browned on the other side, about 1 minute.
  5. Remove bok choy to a plate and set aside.
  6. Add 1 tablespoon coconut oil, garlic, and ginger to pan and cook for just a few seconds, then add the coconut aminos mixture and simmer for about 30-60 seconds or until thickened.
  7. Return bok choy to the pan and cook, turning once, until glazed with the sauce, about 1 minute.
  8. Sprinkle with the sesame seeds, if using, and serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: side dish
  • Cuisine: Chinese


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Garlic and Ginger Glazed Bok Choi

For more great bok choy recipes:


Shared on Paleo AIP Recipe Roundtable.

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10 replies on “Garlic and Ginger Glazed Baby Bok Choy (Soy Free)”

Dana… Thanks for pointing this out. At the time I wrote the recipe, Sarah Ballantyne’s book wasn’t out yet and I don’t think there was any consensus on oils derived from seeds like sesame. I checked The Paleo Approach and she does say to avoid ALL seed oils, but they can be a stage 1 reintroduction.

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