Oral Allergy Syndrome Friendly Stir-Fried Bok Choy with Garlic

Total time15 min

Prep time8 min

Cook time7 min

Oral Allergy Syndrome Friendly Stir-Fried Bok Choy with Garlic

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Ingredients

4 servings

1 ½ lb baby bok choy (about 6–8 heads), halved lengthwise
2 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Canola Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil La Tourangelle Expeller-Pressed Grapeseed Oil 16.9 fl oz Spectrum Culinary Refined Expeller Pressed Organic Canola Oil 16 fl oz
See all
Chef's tip
Use the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
5 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
2 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp toasted sesame oil
¼ tsp sugar
¼ tsp red pepper flakes (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 tsp toasted sesame seeds (optional)

Instructions

1
Rinse the halved bok choy under cold water and shake off the excess moisture, then pat dry with a clean kitchen towel. Dry bok choy browns rather than steams in the wok.
2
In a small bowl, stir together the soy sauce, sesame oil, and sugar until the sugar dissolves. Set aside.

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