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+ servings

Baby Bok Choy with Orange and Tamari

A quick, easy, and oh-so-delicious baby bok choy side dish to serve alongside to your favorite veg protein.

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Author Lindsey Johnson


  • 1 tablespoon avocado or other high-heat oil
  • 2 pounds baby bok choy halved
  • 3 medium shallots minced
  • 4 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons low-sodium tamari
  • 2 teaspoons toasted sesame oil
  • Toasted sesame seeds for garnish
  • Red pepper flakes for garnish (optional)
  • Orange wedges for garnish


  1. Heat a large skillet or wok over medium-high heat. Add the oil and heat until shimmering; swirl oil to coat. Add the baby bok choy, cut sides down. Allow to sear nicely. Transfer to a plate.
  2. Add the shallots, garlic, and fresh ginger to the skillet. Sauté for 30-60 seconds. If needed, add a little more oil or a bit of water so they don't burn.
  3. Next, add the fresh squeezed orange juice, tamari, and sesame oil to the skillet or wok. Bring to a simmer, stirring occasionally, and allow the liquid to reduce in volume by about half.
  4. Lower the heat and add the baby bok choy back to pan. Cover and cook for 5-6 minutes, or until tender. Serve topped with a drizzle of pan juices, toasted sesame seeds, and red pepper flakes, if desired.

Recipe Notes

  • Full-size bok choy can be substituted, if needed. Quarter them and continue with recipe as written.
  • This recipe can also be made with Brussels sprouts - cut each sprout in half lengthwise and proceed with recipe as written.