Garlic Ginger Bok Choy over Rice

ginger bok choy with rice

Garlic Ginger Bok Choy over Rice

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Years ago, I remember eating at a local Asian Restaurant and was thrilled to see sautéed bok choy on the menu. It was yummy and garlicky and great served with steamed rice. I rarely see bok choy served at restaurants and meanwhile, it is one of my favorite greens. My favorite is actually baby bok choy but I also love the newly hip tastoi or pac choi that we’ve been growing at our farm. Bok choy is a cruciferous vegetable which means it is delicious immune boosting ammunition against disease.

  • 1 T olive oil
  • 2 cloves of garlic
  • 1 ½ T minced ginger
  • 2 T pine nuts (or any nut of choice)
  • 6 cups of chopped bok choy
  • 2 T low-sodium Tamari (wheat free soy sauce)
  • Salt and Pepper to taste

Sautee garlic, ginger and pine nuts in a pan on medium-low heat for one to two minutes.

Add bok choy and continue to cook for about 5 minutes until slightly tender. Add the soy sauce and salt and pepper and sautee for one minute more.

Serve over steamed rice or quinoa and enjoy!


4 servings