Prep Time: 5 Minutes
Cook Time: 10 Minutes


Approx. Total/Net Carbs for Entire Dish: 
20 g / 11 g


  • 2 lbs baby bok choy, ends trimmed and cut into 1-inch pieces on the bias

  • 2 cloves of garlic, minced

  • 1/4 teaspoon ground ginger

  • 1 tablespoon coconut aminos

  • Salt and pepper to taste

  • Avocado oil or sesame oil to saute

  • Optional: Green onions to garnish


Tips & Substitutions

  • We generally like our bok choy a bit crunchy still so we just throw the stalks and leaves in together. If you prefer the bok choy to be more tender, trim the leaves off of the stalk, chop both up, and add them separately to the pan. You will want to add your stalks for about 3-4 minutes (until soft) before adding the leaves which only take about 30 seconds to cook.

  • Unless you like crunchy green onions as your garnish, use the softer green parts away from the roots.


  • Baby Bok Choy: Regular bok choy. Regular bok choy typically has crunchier stalks than baby bok choy so if you are using regular bok choy you may want to consider separating the leaves and stalks as described above.


  1. Add oil to a large pan over medium-high heat.

  2. Sauté garlic and ginger until fragrant, about 1 minute.

  3. Add bok choy and coconut aminos, sautéing until greens are wilted and stalks are tender yet still slightly crispy, about 3-5 minutes.

  4. Garnish with green onions, and serve.