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Excerpted from Gluten Free Around the World by Aviva Kanoff


3 heads baby bok choy, stalks and leaves
3 tbsp. olive oil
2 tbsp. sesame oil
1 tsp. peeled, minced fresh ginger
¼ - ½ tsp. red chili flakes
2 garlic cloves, thinly sliced
1 scallion, thinly sliced
3 tbsp. gluten free soy sauce


Trim ends from bok choy and discard, then chop and rinse stalks and leaves in a bowl of water.
Heat oils in a skillet over medium heat. Add ginger, chili flakes, garlic, and scallion and cook for about 4 minutes, stirring to avoid sticking.
Turn off heat. Add bok choy and soy sauce and steam until tender but still al dente, about 2-4 minutes.
Serves about 6


Recipe: Kosher, parve, vegetarian

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