Baby bok choy might be my new favorite veggie. A type of Chinese cabbage, it’s one of the most nutrient-dense foods you can eat. Over the past several months, I’ve been chopping it up and tossing it into my bone broth and chicken soup.
But then I thought, “Why not serve it up as a side too?” I love serving a variety of vegetables for dinner. By eating many different kinds of greens, we get a more balanced amount of vitamins and minerals in our diet.
I soon discovered that baby bok choy is absolutely delicious cooked in a skillet and covered in a sweet and tangy sauce. Best of all, it only takes 18 minutes to prepare and cook.
Just look at all the wonderfulness happening right here in the pan.
I chose the ingredients for the sauce carefully.
First, I sautéed chopped garlic in a little extra virgin olive oil (EVOO). Here’s a tip for preparing the garlic: after you chop it, let it sit for at least 10 minutes before cooking.
When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.
When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic. If you’ve allowed your garlic to sit for 10 minutes, you can cook it on low or medium heat for a short period of time (up to 15 minutes) without destroying the allicin.
So, it’s a good idea to slice the garlic first and let it sit before preparing the sauce.
Coconut aminos are the next super-healthy ingredient in this sauce. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH. Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.
After adding the coconut aminos, I also add a little vinegar. I especially like Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.
And, finally, I include a touch of Sriracha sauce. I use Sky Valley Sriracha because it’s certified gluten free. Blending these ingredients with a little broth and lemon juice is pretty tasty and worth the little extra time to prepare. It really makes this dish a home run.
To make the baby bok choy look nice when it is served, I don’t chop it up. Instead, I just slice it in half, keeping the bundles of stems and leaves together, and sauté it in a little EVOO. When it’s cooked, I remove it from the skillet and drizzle it with the warm sweet and tangy sauce.
These cold, windy winter days make me just want to grab a throw blanket, light a fire in the fireplace, and curl up on the couch. I’m getting impatient for warmer days. But fresh greens like baby bok choy reassure me that spring is on the way. It’s a quick and easy healthy side that can be served with poultry, fish, beef, or even seafood.
Have you tried baby bok choy? How do you like to prepare it? Let me know in the comments.
P.S. If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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- 2½ tablespoons extra-virgin olive oil (EVOO)
- ½ tablespoon garlic, minced
- ¼ cup gluten free chicken broth or vegetable broth is you prefer
- 1 tablespoon fresh lemon juice
- ½ tablespoon Coconut Aminos
- 1 tablespoon Bragg's apple cider vinegar
- ¼ teaspoon sriracha sauce, Sky Valley is certified gluten free
- 1 pound baby bok choy
- Heat ½ tablespoon of oil in a
12 inchskillet over a medium heat until it's hot, but not smoking. Add garlic until brown, about 1 minute. Whisk in broth, lemon juice, Coconut Aminos, vinegar, and Sriracha. Cook about 1 minute. Transfer to a bowl and set aside.
- Heat another 2 tablespoons of oil in the same pan and add the bok choy. Toss gently, cover and cook about 6 minutes until tender and just starting to brown.
- Transfer to a serving dish, drizzle with sauce and serve.
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