Bok Choy in Garlic Sauce (Vegan & Gluten-Free)

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*** If you like your greens super saucy, up this to 1/2 cup broth or 1/2 cup water + 1 1/2 tsp mushroom broth powder

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Servings: 1 -2 servings (I really like bok choy so I eat this all by myself usually)

Calories: 30 kcal

Course: Appetizer

Cuisine: Asian, Vietnamese, Vegan, gluten-free

1 tbsp vegetable oil I used olive, but grapeseed, canola, or vegetable oil blend works just great
1 onion sliced, small, or shallot
3 cloves garlic minced
4 Shanghai bok choy quartered and washed well, or baby bok choy, bulbs of
1/3 cup vegetable broth I used 1/3 cup water + 1 tsp mushroom broth powder
1 tsp cornstarch
salt to taste
black pepper to taste

Cup of Yum

In a large pan or wok over medium heat, cook onion in oil until translucent. Add garlic and cook just until fragrant (about 1-2 minutes), do not overcook the garlic as burnt garlic tastes bitter.
Add quartered bok choy and a splash of the vegetable broth (just to start steaming the bok choy and keep the garlic from burning). Stir fry the bok choy until the tops are wilted. If you like your bok choy super tender, continue cooking until bulb-part is soft. I like them to still have a bit of crunch. Cook to your liking.
In a small bowl, whisk together the remaining vegetable broth and cornstarch to make a slurry. Once the bok choy has cooked to your liking, add the slurry to the pan and stir immediately to coat the greens in sauce. Once thickened, remove from heat and season with salt and pepper to taste. Since I used mushroom broth powder, I didn't need any salt, but if you're using unsalted vegetable broth, you may need to add some salt.
Enjoy!

Calories 30kcal (2%) Fat 4g (6%)

Nutrition Facts

Serving: 1 -2 servings (I really like bok choy so I eat this all by myself usually)

Amount Per Serving

% Daily Value*

Calories	30kcal	2%
Fat	4g	6%

* Percent Daily Values are based on a 2,000 calorie diet.