Tamari Lemon Bok Choy
Eat your greens is what mama always told me. So many times we get caught up cooking the same green vegetables for dinner: green beans, broccoli, brussels sprouts, spinach, lettuce….
Take your game up a notch and saute beautiful baby bok choy with some lemon, tamari, and toasted sesame oil for a tasty, fast, & easy recipe. Top it with Aleppo crushed red pepper (the crushed red pepper from pizza hut also works just fine :). Aleppo is oilier, more flavorful, and sweeter than regular crushed red pepper. Aleppo pepper is named after the city of Aleppo in Northern Syria, that is currently under constant war, sigh….
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Bring a large pan to medium high heat and add oil. Add ginger and cook ~ 1 minute or until fragrant. Add bok choy, tamari, and lemon juice. Cook, (while stirring), around 3-4 minutes or until leaves are wilted. The leaves will be tender while the stem ends will have a nice crispness.
- Add salt to taste and garnish with Aleppo red pepper. Happy Eating! Beckie
Things In My Kitchen:
- Aleppo red pepper as a garnish for the recipe. Look for it at your local spice store first. You can also buy it on Amazon if you can’t find it.
- Zester for grating the ginger.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Gluten Free, Vegan, Vegetarian, Side Dish, Whole 30, Paleo, Low Carb