This Garlic Ginger Bok Choy recipe is a great way to get healthy greens into your diet. It’s flavored with fish sauce, sesame oil, garlic, and ginger. I don’t use soy sauce or any foods with soy in my recipes since I’m on a soy-free diet. This challenge helps me get very creative with flavors when I create stir fry recipes.
You may be wondering, what is bok choy? Bok choy is a crunchy, leafy green vegetable that is part of the cruciferous family. Like kale and broccoli, bok choy is incredibly healthy. Bok choy is packed with vitamin C, vitamin A, and zinc. When you buy bok choy, look for bright green leaves that are not wilted and firm hardy stems. Bok choy is available year round, but its peak season is mid-winter through early spring.
This paleo side dish is fabulous served with my Sesame Salmon Burger recipe.
Garlic Ginger Bok Choy
- 1¼ pounds baby bok choy
- 1 tablespoon fish sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil
- ½ teaspoon celtic sea salt
- 10 scallions, finely sliced
- 2 large cloves garlic, thinly sliced
- 1½ inch piece ginger, thinly sliced
- Slice bottoms off baby bok choy
- Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
- In a small bowl, combine fish sauce, sesame oil, and arrowroot
- Make a paste-like slurry dissolving the arrowroot
- Heat olive oil in a 9 inch skillet over medium heat
- When oil is hot, add bok choy and salt
- Cook, tossing frequently with metal tongs until slightly wilted
- Add scallions, ginger and garlic and stir constantly until fragrant
- Stir in sauce and quickly mix with vegetables, until thickened
- Serve right away, while hot
This Garlic Ginger Bok Choy recipe is adapted from one in Fine Cooking called Stir-Fried Bok Choy with Garlic, Ginger, and Scallions by Susie Middleton. I changed mine up a bit, eliminating the corn starch and chicken stock from it.
Here are some other healthy paleo side dish recipes for you:
Emily Miller says
Hi Elana! I am excited to try this recipe! I’m curious to know if you use coconut aminos in place of soy sauce? Thank you and much blessings!
Emily, I haven’t tried that in this recipe and rarely use them :-)
I made this last night and served it with shrimp. It was FANTASTIC!!!! Thank you for another wonderful recipe- And for all you do and share with us. Blessings-Beth
Beth, thanks for letting me know this dish is FANTASTIC!!!
I made this today for the first time and it was delicious! I love bok choy and ginger already so it was great to enjoy it in another form. Thanks!
Angela, so glad to hear this was delicious!
This was incredible!!!! My family and I loved it so much! Thank you for all of your wonderful recipes!
Kristi, You’re welcome! I’m so happy to hear that this was incredible!
Oh my, I’m anxious to try this…it looks beautiful and healthy.
Bok Choy is sort of one of those strange vegetables that I just can’t help but love. Thanks for featuring it!
Charissa, you’re welcome!
My husband and kids would love this recipe, especially when I add the giant white morels that we recently found on our land. Looking forward to your next post on wild edibles!
That sounds delicious!
Dr. Sarah Cimperman says
This would be great with tat soi!
What a great idea!
Adding arrowroot to bok choy is such a great idea! I tried it tonight and I finally ended up with a nice thick sauce, instead of the watery stuff it usually is. Thanks!
Marinka, you’re welcome!
I made this yesterday and it was super yummy! Ok, I modified it, I should say [*blush*]. No fish sauce, but subbed instead 1T of Braggs. Out of fresh garlic and ginger, so just 1t of garlic powder. Swapped 1/2 red onion for the scallions. And broc & portobella mushrooms for the bok choy. (“Kitchen Sink Stir Fry” was on the menu, so I had to make do.) Officially the BEST stir fry I’ve ever made. Thanks Elana
Heidi, the BEST stir fry you’ve ever made? Wow, thanks!
mmm, this looks really good! I’ve never been sure how to use bok choy other than in a stir fry so I’m excited to try this out!