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  • Prep-time: / Ready In:
  • Makes 12 pieces

In this simple yet so-tasty side dish, crunchy-tender baby bok choy soaks up a savory brothy sauce. We suggest choosing smaller heads of baby bok choy for their crisp texture and mild flavor. To clean bok choy, cut it in half lengthwise (or separate the stalks completely), and swish it around in a few changes of clean water.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.


  • 1 cup vegetable broth
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ½ of a fresh jalapeño chile, seeded and thinly sliced (see tip in recipe intro)
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon brown rice vinegar
  • 6 heads baby bok choy, halved lengthwise
  • 1 tablespoon toasted black and white sesame seeds


  1. In a large skillet combine the first six ingredients (through vinegar). Bring to boiling. Add bok choy halves, cut sides down, to skillet. Reduce heat to medium. Cook about 10 minutes or until tender, turning once.
  2. Transfer bok choy to a serving platter. If desired, drizzle with remaining sauce from skillet. Sprinkle with sesame seeds. Serve warm.

Comments (4)

(4 from 2 votes)
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Vb3 weeks ago
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Added a touch of sweetness (maple syrup). Make sure it’s brown rice vinegar you use-I grabbed the rice vinegar by mistake – yuck! Corrected it. Added a couple mushrooms alongside the bok choy. Delicious recipe and the kitchen smelled very Asian – wonderful. Thank you once again Ms Thacker for your diverse creativity.

J4 months ago
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I’m sorry but this was not good

Louise4 months ago
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Given the previous comments,I replaced the jalapeño pepper with date sugar and decreased the ginger. That made for quite a tasty dish. I would make it again.

Andres5 months ago
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Sounds delicious. I will try it tonight with broccoli

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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