GARLIC GINGER BOK CHOY WITH RICE

INGREDIENTS

For the Bok Choy

• 2–3 heads bok choy, halved lengthwise

• 3 tbsp olive oil

• 3–4 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• Spices of choice (suggestions below)

• 1½ cups chicken broth

Suggested Spices (use what you love)

• Black pepper

• A pinch of red pepper flakes

• Onion powder or garlic powder

• Optional: a tiny pinch of five-spice or smoked paprika

For the Rice

• Cooked white or jasmine rice

• Coconut aminos, to taste

PREP

1. Halve bok choy lengthwise, wash thoroughly, and pat completely dry with paper towels

2. Mince garlic and ginger

3. Cook rice separately and keep warm

INSTRUCTIONS

• Heat olive oil in a wide pan over medium heat

• Add minced garlic and ginger

• Cook gently until fragrant and softened. Do not brown

• Add spices and stir, letting them bloom in the oil

• Pour in chicken broth and let it simmer for a few minutes to build flavor

• Add bok choy, cut-side down

• Spoon broth over the leaves, cover slightly, and let cook until stems are tender but still vibrant

• Taste the broth - adjust with:

  • A splash more broth if too strong

  • A tiny drizzle of honey if needed to balance salt

• Remove from heat once bok choy is silky and just tender
  
  

RICE FINISH

• Spoon warm rice into a bowl

• Add coconut aminos gradually, mixing and tasting as you go. I add the coconut aminos at the end, drizzling over the rice and choy

• You want savory, not soaked
  
  

TO SERVE

• Plate rice first

• Nest bok choy on top

• Spoon extra garlicky-ginger broth over everything

• Finish with cracked black pepper or a drizzle of olive oil

NOTES FROM MY TABLE

1. This dish is about soft heat + gentle savoriness

2. Ginger lifts, garlic grounds, broth carries everything

3. If your aminos or broth lean salty, balance - don’t fight - with warmth (honey, ginger, olive oil)