Ginger Garlic Butter Bok Choy
INGREDIENTS
- 440 g (1 lb) baby bok choy
- 7 g (1 tbsp) garlic - thinly sliced
- 20 g (1/4 cup) ginger – cut into thin matchsticks
- 43 g (3 tbsp) butter or coconut oil *for Vegan version
- OPTIONAL 60 g (1/4 cup) vegetable broth
DIRECTIONS
1. Heat your skillet and melt the butter over medium low heat
2. Add the garlic and teriyaki sauce and sauté for 3 – 4 minutes. Stir. DO NOT brown
3. Add the baby bok choy and the OPTIONAL broth
4. Cover with a lid and steam cook for 5 minutes
5. Flip each of the baby bok choy and cook for 2 more minutes, or until a fork can be inserted easily into the thick white part of the baby bok choy
6. Serve on a plate and pour over the cooking liquid, and sprinkle the garlic on top. ENJOY!
VEGAN Option
7. Use a vegan butter substitute or coconut oil. ENJOY!
Recipe tags:
baby bok choy,
banting,
bok choy,
diabetic,
gluten free,
gluten free teriyaki,
high fat,
keto,
keto bok choy,
keto teriyaki,
keto teriyaki bok choy,
keto vegan recipes,
keto vegetarian recipes,
ketogenic,
LCHF,
LCHF bok choy,
LCHF teriyaki,
low carb,
low carb teriyaki,
pak choi,
paleo,
paleo bok choy,
paleo teriyaki,
sugar free,
sugar free teriyaki,
teriyaki bok choy
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By Angela Wilkes
