Jump to Recipe

Bok Choy has recently become my go-to vegetable side. It has such a light, mellow and almost sweet taste, that it goes well with flavors like ginger, garlic, coconut aminos, and those tasty stir fry sauces. I am always on the hunt for healthy take-out inspired dishes, and this vegetable side shows up to the party like, “why did you wait so long before inviting me?” Me: standing there like, “omg, because I’m lame.” Apparently, I felt the need to share this little imagined storyline … Anyway, this type of Chinese cabbage, does best lighted cooked, you still want a bit of a bite.

With simple ingredients and directions, all this goodness can be whipped in no time at all.

This recipe was inspired by: NYT Cooking

Sautéed Baby Bok Choy (Whole30 + Paleo)

Course: Side Dish
Servings: 2


  • Cast Iron Skillet


  • 2 tbsp extra virgin olive oil you can use avocado oil, as well
  • 2 cloves minced garlic
  • 2 tsp grated ginger
  • 3 stalks baby bok choy cleaned, and carefully sliced in half
  • 1/4 tsp red pepper flakes plus more for garnish, if desired
  • 1 tbsp coconut aminos
  • 1 tbsp chicken stock
  • sesame seed oil for drizzling


  • Heat your cast iron over medium high heat, until you can sprinkle water and it sizzles- if it smokes, it is too hot, and the heat needs to lowered
  • Add the oil, garlic, ginger and red pepper flakes to the pan, until fragrent, about 45 seconds – be careful with the garlic, as you don't want it to burn
  • Add in the baby bok choy, and carefully stir, so they are coated with the sauce, then cover with a lid for approximately 2 minutes
  • Add the coconut aminos and the chicken stock, carefully stirring again. Cover with lid for another 3 minutes
  • Remove lid, and allow baby bok choy to cook for an aditional 2 minutes without the lid
  • Remove from cast iron, plate and drizzle with a little sesame seed oil, and sprinkle with red pepper flakes before serving


The perfect side for any Asian inspired dish. The baby bok choy has such a light and mellow flavor, with hints of sweetness, brought out with the ginger, garlic and coconut aminos.