Bok Choy with Garlic Sauce
This is an easy and delicious Asian-influenced side dish. If you don’t think you like bok choy, I urge you to try this dish!
Servings 2
Calories 163kcal
Ingredients
- 12 ounces baby bok choy
- 4 cloves garlic minced
- 2 tablespoons avocado oil
- 1 1/2 tablespoons gluten-free soy sauce or 2 tablespoons coconut aminos
- 2 teaspoons monk fruit granulated, or to taste, omit if using coconut aminos
Instructions
- Bring a large, covered pot of generously salted water to a rapid boil over high heat.
- While the water boils, prepare the sauce. Add the garlic and oil to a small pan with a light color bottom (so you can see the garlic turn brown). Cook over medium-high heat until the garlic is just golden. Remove from heat and add the coconut aminos. Set aside.
- Add the bok choy to the boiling salted water and cook for 30-40 seconds. Use tongs to remove them from the water and place onto a cutting board. Discard water and then slice the root ends off of the bok choy (discard the root tip end, keeping the leafy greens).
- Arrange the leaves on a platter and drizzle with the reserved garlic sauce.
Nutrition
Calories: 163kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 866mg | Potassium: 53mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7569IU | Vitamin C: 78mg | Calcium: 198mg | Iron: 2mg