Baby Bok Choy with Garlic & Ginger

Baby bok choy

Baby Bok Choy with Garlic & Ginger

Bok Choy is a simple green with a lovely texture. Even when cooked through, it has a crispness to it that plays very well with other textures in a meal. I find that simplicity is good with bok choy, so I prefer to use distinct flavors.

30 baby bok choy, well washed

2 Tbsp safflower oil

2 Tbsp minced garlic

2 Tbsp minced ginger

1/4 tsp salt

1/2 tsp white pepper

1 tsp cornstarch

1/2 C stock / broth (homemade stock is best for a low amine diet)

2 Tbsp soy sauce substitute (optional)

2 Tbsp green onions, sliced thin

Crack of fresh black pepper on top

  • To help get rid of pesticides, I soak mine and give them a vigorous dunking in a big bowl of water with a couple teaspoons of ascorbic acid. Shake dry before cooking.
  • Heat oil in large pan to medium high. Wok is preferred.
  • Cook garlic and ginger until just fragrant.
  • Turn heat to high and add bok choy, salt, and pepper. Mix together well.
  • Stir fry for three minutes, or until bok choy starts to soften.
  • Dissolve cornstarch into the chosen stock.
  • Add stock and (optional) soy sauce substitute to pan and mix well.
  • Cook for 7-10 minutes, uncovered.
  • Sprinkle green onions over the top and serve (I forgot mine for the photo).


Very Low Amine: baby bok choy, garlic, ginger, salt, white pepper, cornstarch, green onions, black pepper

Low Amine: safflower oil, homemade stocksoy sauce substitute