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4.25 from 4 votes

Bok Choy + Ginger Stirfry

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: DIET, DINNER, sides
Cuisine: Asian, gluten free, low carb + keto, vegan, vegetarian
Servings: 2 servings
Calories: 99kcal
Author: Dani Spies


  • 1 tablespoon coconut oil
  • 2 cloves garlic chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon low sodium soy sauce
  • 1 pound bok choy
  • toasted sesame seeds
  • salt and pepper to taste


  • Wash the bok choy user cold water and chop it up, separating the stems from the leaves.
  • Heat olive oil in a large non stick sauce pan and toss in the garlic and ginger. Cook for just a about a minute or until fragrant. Add bok choy stems, soy sauce and a splash of water and cook for 5 minutes.
  • Once the stems are becoming tender, toss in the bok choy leaves and cook until they have wilted down.
  • Season with salt and pepper and finish with a sprinkle of toasted sesame seeds. Enjoy!



Calories: 99kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 415mg | Potassium: 572mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10135IU | Vitamin C: 103mg | Calcium: 244mg | Iron: 2mg