Steamed Baby Bok Choy with a Garlicky Ginger Drizzle

Macros / Serving Size

Protein 2 g | Fat 2 g | Carbs 3 g

% Calories of Macros / Serving Size

Calories 29 | Protein 20 % | Fat 47 % | Carbs 33 %

Nutrients / Serving Size

Fiber 1 g | Sodium 125 mg | Sat. Fat 0 g

Ingredients (Serves 4)

  • 4 bunches of baby bok choy, halved length wise, keep leaves intact
  • 4 cloves of garlic, minced
  • ½ tsp. ground ginger
  • ½ white onion minced
  • 1 tbsp. sesame oil
  • 1 tbsp. olive oil
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. rice wine vinegar
  • 3 tbsp. water (if needed for microwave option)
  • Salt and pepper to taste (optional)
  • Ginger spice (optional)


  1. Steam bok choy for five minutes.  For those that do not have a steamer, this can be done by placing the bok choy in a microwave safe dish and then adding 2 tbsp. of water.  Cover and microwave on high for 2 to 3 minutes.  Also, a large deep pan can be used. Just add about four cups of water.  Bring it to a boil.  Place a heat resistant colander in the pan being sure the water doesn’t touch it, and then placing the bok choy in the colander.  Cover and “steam” for 5 minutes.
  2. While the bok choy is steaming, quickly prepare the sauce for the “drizzle” by whisking together in a small bowl the soy sauce, sesame oil, vinegar and optional spices if using and set aside. .Heat the olive oil over medium heat in a sauce pan.  Add the onion and cook until nearly translucent.  Add the garlic, stirring constantly for 1 minute to prevent the garlic from burning.  Add few drops of sauce if needed to prevent sticking.   Turn heat to low and add the steamed bok choy to the pan and toss for minute or two to mix in the onions and garlic.
  3. Place bok choy on a plate and using a spoon, drizzle the sauce over the bok choy.


  • Serve this dish alongside prepared brown rice and lightly salt and peppered prepared lean protein (chicken breast, ground turkey or chicken, or pork loin, etc.)
  • Nutrition analysis does not included the use of the optional spices.
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