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.


- 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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