Anti Inflammatory Garlic Ginger Bok Choy
This vibrant side dish is the kind of thing that looks impressive on the table but comes together in a single skillet in well under 20 minutes. Baby bok choy gets seared cut-side down until the edges are golden and lightly charred, giving it a depth of flavor that goes way beyond a simple steamed vegetable. Fresh garlic and grated ginger bloom in the hot pan, filling your kitchen with an aroma that's hard to resist. Coconut aminos bring a savory, slightly sweet umami note without any of the additives or refined ingredients that can sneak into conventional soy-based sauces — making this a smart swap for anyone focused on keeping inflammation in check. A finishing drizzle of toasted sesame oil ties everything together with a nutty richness that feels indulgent but is completely on-plan. Serves four as a side, and it pairs beautifully with just about any protein you have going.
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Learn more →Ingredients
4 servings
- 4 heads baby bok choy, halved lengthwise
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
- ¼ tsp salt
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the bok choy halves dry with a paper towel. Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
- 2
Place the bok choy cut-side down in a single layer and cook undisturbed for 3–4 minutes, until the cut faces are golden and lightly charred at the edges.
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