Braised Bok Choy
A simple step-by-step tutorial on How To Cook Bok Choy that is so easy! A great addition or side dish to any meal!
Ingredients
- 2-3 bunches baby bok choy
- ½ cup chicken stock
- ½ cup soy sauce sub coconut aminos if Whole30/Paleo
- ½ tablespoon ghee sub regular butter or plant-based butter
- 2 teaspoons garlic minced
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes omit if you don't want spice
Instructions
- Prep Bok Choy: Cut off the ends of each bok choy bunch and then cut in half lengthwise. Soak leaves for a minute or two to remove dirt and grime; rinse.
- Combine: In a large skillet, add ½ cup chicken stock, ½ cup soy sauce, ½ tablespoon ghee , 2 teaspoons garlic, ½ teaspoon sesame oil, and ½ teaspoon red pepper flakes (if using). Bring to a medium-high heat to boil and stir to mix.
- Braise Bok Choy: Add bok choy leaves and cover; reduce heat to simmer. Carefully turn with tongs after 1 ½ minutes. Remove after another 1 ½ minutes.
- Serve: Enjoy immediately!
Notes
- Storage: if you have leftover bok coy, keep it in an airtight container in the fridge for 3-5 days. It can get a little soggy during the reheating process so we try to enjoy it immediately.
Nutrition
Calories: 35kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1112mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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