Baby Bok Choy With Sweet and Tangy Sauce
Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it is absolutely delicious.
Servings 6
Calories 220kcal
Ingredients
- 2 1/2 tablespoons extra-virgin olive oil EVOO
- 1/2 tablespoon garlic minced
- 1/4 cup gluten free chicken broth or vegetable broth is you prefer
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon Coconut Aminos
- 1 tablespoon Bragg's apple cider vinegar
- 1/4 teaspoon sriracha sauce Sky Valley is certified gluten free
- 1 pound baby bok choy
Instructions
- Heat 1/2 tablespoon of oil in a skillet 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.2 1/2 tablespoons extra-virgin olive oil, 1/2 tablespoon garlic, 1/4 cup gluten free chicken broth or vegetable broth is you prefer, 1 tablespoon fresh lemon juice, 1/2 tablespoon Coconut Aminos, 1 tablespoon Bragg's apple cider vinegar, 1/4 teaspoon sriracha sauce
- 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.1 pound baby bok choy
- Transfer to a serving dish, drizzle with sauce and serve.
Notes
Are there substitutes for coconut aminos and Bragg's vinegar? Yes, you can swap gluten free tamari sauce for the coconut aminos and use any apple cider vinegar or white vinegar you have on hand.
Is this recipe suitable for vegetarians or vegans? Yes, this Baby Bok Choy recipe can be made vegetarian or vegan by using vegetable broth instead of chicken broth.
How do I store leftover Baby Bok Choy with sweet and tangy sauce? Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave.
Nutrition
Calories: 220kcal | Carbohydrates: 1.9g
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