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Garlic and Ginger Glazed Baby Bok Choy (Soy Free)

  • 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