Ten minutes of cooking turns bok choy into something silky, garlicky, and packed with compounds your gut bacteria will thank you for.
Ingredients
- 4 baby bok choy, halved lengthwise
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, minced
- 2 tbsp sesame oil
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1/2 cup vegetable broth
- 1 tsp toasted sesame seeds
- 1 scallion, sliced
Instructions
- Heat sesame oil in a wide skillet over medium-high heat.
- Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Place bok choy halves cut-side down in the skillet.
- Sear undisturbed for 2 minutes until lightly browned.
- Pour in vegetable broth, tamari, and rice vinegar.
- Cover and braise 5-6 minutes until stems are tender-crisp.
- Uncover and let the liquid reduce for 1-2 minutes.
- Transfer to a plate, spoon sauce over top, and garnish with sesame seeds and scallion.
Nutrition Facts (per serving)
| Calories | 95 |
| Total fat | 6g |
| Total carbohydrates | 7g |
| Dietary fiber | 2g |
| Protein | 3g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Bok choy's glucosinolates convert to sulforaphane during chewing and digestion, a compound linked to a healthier balance of gut microbes, while ginger's gingerols help calm digestive inflammation and ease motility.
Simple as this looks, your digestion will notice the difference.
For more quick, gut-friendly greens, try our Garlic Sauteed Spinach or Simple Roasted Broccoli with Lemon.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
