Crispy Garlic-Ginger Bok Choy (No Soy Sauce)
The classic ginger-garlic bok choy is made low histamine in this soy-free reimagining, perfect as a side dish. (Plus optional sweet and spicy additions!)
Servings: 1
Calories: 181.83kcal
Ingredients
- 4 pieces baby bok choi
- 1 Tablespoon sesame oil
- 3-4 cloves garlic sliced
- 1 teaspoon fresh ginger root minced
- ½ teaspoon honey optional
- ¼ teaspoon sumac optional
- ¼ teaspoon paprika optional
- ¼ teaspoon sea salt more to taste
- Sprinkle of sesame seeds as garnish
Instructions
- Lightly wash your bok choy, then slice each one in half and thoroughly wash & dry each half.
- Slice your garlic and mince your ginger, and then turn on medium-low heat under your cast iron.
- Gather your spices while you wait for the pan to heat, then add your oil and wait one more minute.
- Add the ginger and garlic and let them infuse the oil for one minute, stirring frequently.
- Add the bok choy using the tongs (so as to not splash yourself with any hot oil), and arrange it carefully in the pan with the whites in the center. Stir occasionally while it cooks for 4-5 minutes, until the whites are tender but the green tops are just starting to brown. If it seems to be cooking too quickly, turn the heat to low, add 1 tablespoon of water, and put the lid on it to steam for one minute.
- Once the whites have started to brown, turn off the heat and move the pan to a cold burner, immediately adding the honey, sumac, paprika, salt, and sesame seeds, stirring 'til combined. Plate it and enjoy!
Notes
Pans: You'll need tongs and ideally a cast iron pan for this recipe; a nonstick pan would also work well, however.
Salt: I recommend at least ¼ teaspoon, to make up for the lack of soy sauce, but you may want more or less.
Nutrition
Serving: 1g | Calories: 181.83kcal | Carbohydrates: 11.46g | Protein: 3.92g | Fat: 14.65g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 910.64mg | Fiber: 9g | Sugar: 4.47g