Ginger and Coconut Aminos Bok Choy

In my quest to get enough vegetable servings during the day, I am always on the search for tasty veggie sides. When we got a bunch of bok choy in our farm share I enlisted John to figure out what to do with it since I'd never cooked with it before. We usually keep it super simple with the veggie sides, since we typically spend far too long putting together the protein part of the dish, which means that we usually default to some leafy green (think spinach, kale, etc.), olive oil / ghee and sliced garlic. There are only a few additions from our usual 'green' recipe that makes this extra special - some coconut aminos and freshly grated ginger. You can probably use this sauce for other veggies, but I think you'll really enjoy this with baby (or regular) bok choy! It might seem like you're cooking too much bok choy but remember the leaves shrink a lot! Plus, you can't have enough greens. It's probably a bad philosophy, but I usually don't count veggie calories since they are so nutrient dense :)

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes


  • 6 bok choy (or 8-10 baby bok choy) rinsed and white hard ends cut off (see pictures)
  • 6-8 garlic cloves sliced
  • 4 tbsp freshly grated ginger
  • 1/3 cup of coconut aminos
  • 3 tbsp coconut oil
  • Salt to taste


  1. Add coconut oil to a large wok (or saucepan) over medium heat
  2. Once oil is hot, add sliced garlic
  3. Cook garlic until fragrant (2-3 minutes)
  4. Add freshly grated ginger and cook for 1 minute
  5. Add bok choy and cook until wilted (~5 minutes)
  6. Add coconut aminos and cook another 1-2 minutes
  7. Serve and enjoy!