5 ingredient recipe for damn good bok choy


damn good bok choy recipe

I’m back after a decent hiatus yet again, lol. I have tons to “share” since life has been happening – happening. Until then, I decided to share my newfound obsession. Bok Choy. I can literally eat these by themselves and be fully satisfied.

Let me just say, I don’t know why I didn’t add this staple to my produce list much sooner. I’ve only ever had it in Asian noodle soups whenever I decided to eat out. Bok Choy is a type of Chinese cabbage that is a key ingredient to many Asian dishes. It’s FULL of benefits for the body according to Pinterest gurus. Like any leafy green though, of course there is something to love.

Benefits of bok choy recipe

  • Helps to prevent cancer.
  • It oxygenates the body.
  • Gives your immune system a boost.
  • Good for eyesight.
  • Hydrating (contains about 80% water).

…any many other benefits you can research yourself. Naturally, whenever I want to attempt to cook or add a new ingredient to a recipe, I always seek inspiration from places like Pinterest and food-stagram. I ran across a “garlicky” bok choy recipe that I figured I’d recreate to make it my own.

I used 5 ingredients to achieve what you see above. Pure delicious veggies. I first took 3 “heads” of bok choy, cleaned them under water, and cut them each in half. I placed them into a big stir fry pan – added some water and allowed them to steam for about 10 minutes or so.


  • Avocado oil (or oil of choice/water).
  • Minced Garlic.
  • Asian Chilli Sauce.
  • Sesame Oil.
  • Tamari Sauce

For my specific use for 3 heads of bok choy, I added 2 small tbsps of minced garlic and 2 tbsps asian chilli sauce into the pan with about 2 tbsps of avocado oil. You can also use any cooking oil you desire, or simply use water if you’re avoiding oils. I mixed and placed halved bok choy pieces into the pan, allowing them to gain a light sauté.

After about 5 minutes, I added a tbsp of tamari sauce ( I used a gluten free tamari which still wasn’t ideal for me since it has some soy in it). I then added tsp of sesame seed oil. If you want to give it a subtle hint of sweet, you can optionally add a dash or two of coconut or brown sugar. I allowed the bok choy to cook on each side for about 5 minutes – coating in liquids from pan.

That’s it. That’s the post. Enjoy it alone or do what I did last and eat it along side leftover plant based/vegan “crab cakes”. You can definitely alter the recipe to your liking, of course. If you give this recipe a try, be sure to tag me on Instagram or come back to show some love in the comments.

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1 Comment

  1. Perfect!Wouldn’t change a thing.

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