Eosinophilic Esophagitis Friendly Garlic Ginger Bok Choy
Total time20 min
Prep time10 min
Cook time10 min
4.7(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!