Garlic Ginger Baby Bok Choy
Baby bok choy seared until golden on the cut side, then steamed for a minute with garlic, ginger and tamari — a 15-minute side for any stir-fry night.
Nutrition per serving
1½ heads- Net carbs
- 3.5g
- Calories
- 72kcal
- Protein
- 3.3g
- Fat
- 5g
- Total carbs
- 5.3 g
- Fiber
- 1.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With shiitake mushrooms: Seared shiitakes add a meaty, savory note — the classic Chinese pairing for bok choy.
- Sear the mushrooms in the oil for 3–4 minutes, until browned, before the bok choy goes in. Push them to the edges of the pan and continue as written.
Garlic shrimp & bok choy: Shrimp seared in the same pan turn the side into a quick, light dinner — serve it over cauliflower rice.
- Sear the shrimp in the extra oil over high heat for 1–2 minutes per side, until pink and just opaque, and set them aside.
- Cook the bok choy as written and toss the shrimp back in with the tamari.
Soy-free (coconut aminos): Coconut aminos replace the tamari for anyone avoiding soy. They are a little sweeter, so a squeeze of lime balances them.
- Add the coconut aminos with the water in place of the tamari, season with a pinch of salt, and stir in the lime juice along with the sesame oil.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $4.65 for 4 servings ($1.16 each) · how we estimate
Instructions
-
Halve the bok choy lengthwise (quarter any larger heads) and swish them in a bowl of cold water, fanning the leaves to release grit from the base. Shake off and pat dry — wet bok choy spatters and won't brown.
-
Heat the oil in a large skillet or wok over medium-high heat until shimmering. Lay the bok choy cut side down in a single layer (work in two batches if needed) and sear without moving for 2–3 minutes, until golden brown.
-
Flip the bok choy, scatter the garlic, ginger and pepper flakes into the gaps and stir them in the oil for 30 seconds, until fragrant.
-
Add the tamari and water, cover and cook 1–2 minutes, until the stems are crisp-tender when pierced with a knife and the leaves have wilted.
-
Take the pan off the heat, drizzle with the sesame oil and sprinkle with sesame seeds. Serve right away.
Tips for success
-
Choose small heads with firm white or pale green stems and no yellowing leaves. Full-size bok choy works too: slice the stems and leaves separately and give the stems a 2-minute head start. - Don't skip the sear. The browned cut faces add a nutty sweetness that steaming alone won't give you.
- Serve with poke bowls, Korean beef bowls or crispy tofu stir-fry and cauliflower fried rice.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Reheat briefly in a hot skillet for 1–2 minutes.
Best eaten right away. Refrigerate leftovers up to 2 days and reheat briefly in a hot skillet.
Variations
3 variations, each with its own ingredients and macrosWith shiitake mushrooms
VeggiesSeared shiitakes add a meaty, savory note — the classic Chinese pairing for bok choy.
- + 4 oz shiitake mushrooms
4.7 g net · 81 kcal · 3.9 g protein · 5.2 g fat · ≈$2.30 per serving (+1.2 g net carbs vs the original)
Garlic shrimp & bok choy
ProteinShrimp seared in the same pan turn the side into a quick, light dinner — serve it over cauliflower rice.
- + 12 oz shrimp
- + 1 tbsp extra avocado oil
3.5 g net · 175 kcal · 20 g protein · 9 g fat · ≈$3.10 per serving (same net carbs as the original)
Soy-free (coconut aminos)
DietCoconut aminos replace the tamari for anyone avoiding soy. They are a little sweeter, so a squeeze of lime balances them.
- tamari or soy sauce → coconut aminos
- + 2 tsp lime juice
4.2 g net · 73 kcal · 2.8 g protein · 5 g fat · ≈$1.20 per serving (+0.7 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
