Gluten Free Garlic Sesame Bok Choy

Total time20 min

Prep time10 min

Cook time10 min

4.9

(8)

This garlicky, sesame-kissed bok choy is the kind of side dish that makes a simple weeknight dinner feel genuinely special. The cut sides get pressed into a screaming-hot wok until they're deeply golden and just charred at the edges — that caramelized sear is where all the magic happens. A quick sauce of tamari, toasted sesame oil, rice vinegar, and honey comes together in seconds and reduces into a glossy glaze that clings to every leaf and stem. Tamari stands in for regular soy sauce here, making the whole dish naturally safe for anyone avoiding gluten without any swaps or substitutions that compromise flavor. Fresh garlic and grated ginger hit the pan just long enough to turn fragrant before everything gets tossed together, so the aromatics stay bright and punchy rather than bitter. The whole thing comes together in under fifteen minutes and serves four, which makes it just as practical as it is impressive. Finish with a scatter of toasted sesame seeds and you've got a restaurant-worthy plate straight from your own kitchen.

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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)
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
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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