Anti Inflammatory Gluten Free Garlic Sesame Bok Choy
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Learn more →Ingredients
4 servings
- 4–5 heads baby bok choy (about 1 lb total), halved lengthwise
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the sauce
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
For serving
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, toasted sesame oil, rice vinegar, honey, and red pepper flakes (if using) until combined. Set aside.
- 2
Pat the bok choy halves dry with paper towels. Heat the neutral oil in a wok or large (12-inch) skillet over high heat until the oil shimmers and just begins to smoke.
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