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Recipe: Asian Style Bok Choy (GF)

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If there’s one thing that I’m always looking to eat more of, it’s green vegetables. And this Asian Style Bok Choy is a delicious way to do it!

The health benefits of green, leafy veggies are well documented and pretty astounding. A diet that includes plenty of leafy greens helps to reduce the risk of cancer, diabetes, heart disease and a host of other chronic diseases and conditions.

This is due to the fact that leafy greens are low in fat, high in fiber, rich in folic acid, vitamin C, vitamin K, minerals (such as, potassium, magnesium, iron and calcium) and photochemicals (like lutein, beta carotene and many others).

This bok choy recipe packs a nutritional punch with an Asian kick, as it’s made with garlic, ginger, sesame and soy. I especially like to serve it alongside fish or chicken for a light and healthy meal.


Asian Style Bok Choy

2 Tbsp. extra virgin olive oil

2 garlic cloves, minced

1 inch piece of fresh ginger, peeled and minced

Pinch of red pepper flakes

4-6 bunches of baby bok choy, cut in half or quartered (depending on how big they are)

1 Tbsp. Soy sauce (if you do not eat soy, you may substitute coconut aminos)

1 Tbsp. Water

Toasted sesame oil for drizzling

1 Tbsp. sesame seeds (black or white), optional

In a large sauté pan, heat olive oil over medium high heat, until it shimmers. Add garlic ginger and red pepper and give them a quick stir to combine (about 30 seconds).

Add bok choy and turn until coated with oil on all sides. Add soy sauce and water, cover the pan and stan for about 2 minutes.

Uncover the pan and continue to cook for approximately 3 minutes, until the liquid is mostly evaporated and the stalks can be pierced with a knife.

Drizzle a bit of sesame oil over top and, if desired, garnish with a sprinkling of sesame seeds.

Serves 4-6.


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