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Baby Bok Choy with Garlic

The most important thing about prepping this dish is to wash the vegetables thoroughly. I mean like a zillion times in a big bowl of water, dunk these leaves around, swirl, rinse, repeat, repeat, repeat. I cut the larger ones in half lengthwise before washing to really allow the grit to come out. Nothing will ruin this dish more than biting into a hunk of dirt.
Course: Side Dish
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, fast, gluten-free, nut-free, soy-free, vegetables, yeast-free
Servings: 2 as a side
Author: ness


  • 3 cups baby bok choy (washed thoroughly and trimmed)
  • 1 tsp minced garlic
  • 1 Tbsp canola (grapeseed or vegetable oil)
  • Water
  • pinch salt
  • Gluten free tamari soy sauce (optional)


  • Heat a non-stick wok on medium high heat. Add the oil and heat until warm but not smoking. Add the garlic and let sizzle until fragrant but not browned or burnt. Add the vegetables and toss to coat, about 2 minutes.
  • Add about 1/4 cup of water and cover with a lid to let steam for about 2 minutes, until vegetables are cooked and wilted down. Remove lid, remove from heat, and add salt to taste. Serve with rice, hot sauce, and gluten free soy sauce (optional).