Ingredients
• 2 bunches baby bok choy (about 1 lb / 450g), halved lengthwise
• 1 tbsp avocado or sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp low-sodium tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup or sugar-free monk fruit syrup
• ½ tsp toasted sesame oil (added at the end)
• 1 tbsp sesame seeds + sliced green onions (for garnish)
• Optional protein boost: ½ cup edamame, tofu cubes, or shredded chicken
Instructions
- Rinse bok choy well; shake dry (a little water helps steam it).
- Heat oil in a large wok or skillet over medium-high heat. Add garlic and ginger; stir 30 seconds until fragrant.
- Add bok choy, cut-side down. Let sear 1–2 min, then stir-fry 3–4 min until stems are crisp-tender and leaves wilted.
- Push bok choy to edges; add tamari, vinegar, and sweetener to center. Let bubble 15 sec, then toss everything to coat.
- Drizzle with toasted sesame oil. Stir in optional protein (if using, pre-cooked) just to warm through.
- Garnish with sesame seeds and green onions. Serve solo or over cauliflower rice or soba noodles.
PREP TIME & NUTRITION (per serving, serves 4 as side):
Prep Time: 5 min | Cook Time: 6 min | Total Time: 11 min | Servings: 4 | Calories: 55 | Net Carbs: 4g | Fats: 3.5g | Protein: 2g