Low Histamine Garlic Ginger Bok Choy
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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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 2 tbsp coconut aminos
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- ¼ tsp salt
For serving
- 1 tsp sesame seeds (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 1 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
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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