Easy Baby Bok Choy with Lemon and Soy Sauce Recipe - Eat Simple Food

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier; vegetable oil is more affordable.

Cut the lemon in half and prepare it.

Separate the leaves from the stems of the baby bok choy, placing them on a plate.

Trim off the stem ends of the bok choy.

Peel the ginger using a vegetable peeler or a spoon.

Zest the ginger with a microplane or mince it with a knife.

Heat a skillet over medium heat and add a little toasted sesame oil.

Add the minced ginger to the skillet and cook until fragrant, being careful not to burn it.

Add the bok choy stems to the skillet and cook for 2-3 minutes until soft.

Season the stems with salt to taste to help create a sauce.

Add the soy sauce and lemon juice to the skillet.

Add the bok choy leaves and cook for an additional minute or two until wilted.

Serve topped with crushed red pepper or gochugaru if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens