Garlic and Ginger Glazed Baby Bok Choy (Soy Free)
Prep time
Cook time
Total time
This paleo friendly recipe for baby bok choy uses Chinese flavors but is soy-free and gluten-free.
Recipe type: side dish
Cuisine: Chinese
Serves: 4
  • 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.
Recipe by Gutsy By Nature at