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Garlic Ginger Bok Choy


  • 12 small heads bok choy, chopped

  • 1/4 cup extra virgin coconut oil

  • 4 red bell pepper, sliced

  • 8 cloves garlic, chopped

  • 1/4 cup grated fresh ginger

  • 2 teaspoons red pepper flakes (optional)

  • 1/4 cup soy sauce

Total Time: 20 min Prep: 15 min Cook: 5 min
Yield: 12 Level: easy


  1. Trim bottom from bok choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves.
  2. Heat extra virgin coconut oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute.
  3. Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more.
  4. Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.