Gluten-Free Garlic Ginger Bok Choy
By the Gluten Free Recipes team ·
This vibrant side dish features tender bok choy infused with the aromatic warmth of garlic and ginger. Its crisp-tender texture and savory notes make it a perfect accompaniment to any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 9 ingredients — including bok choy, sesame oil, fresh ginger — and walks through 6 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Garlic Ginger Bok Choy: When preparing this salads and sides recipe, when using ingredients like gluten-free tamari, always ensure the packaging is clearly labeled as certified gluten-free. Be mindful of shared utensils and preparation surfaces to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Garlic Ginger Bok Choy: This recipe is naturally gluten-free, relying on naturally GF ingredients and certified gluten-free tamari. It avoids all gluten-containing grains.
Ingredients
- 4 heads bok choy, trimmed and halved lengthwise
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp gluten-free tamari or gluten-free tamari
- 1 tbsp rice vinegar
- 0.5 tsp sugar or maple syrup
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp water or gluten-free vegetable broth
Instructions
- 1
Prepare the bok choy by thoroughly washing it and trimming any tough root ends. Halve each head of bok choy lengthwise, ensuring the leaves remain attached to the core.
- 2
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant, being careful not to burn them.
- 3
Add the halved bok choy to the skillet, cut-side down, and sear for about 3-4 minutes until the cut surfaces begin to caramelize and turn golden brown. This step develops a lovely depth of flavor and texture.
- 4
In a small bowl, whisk together the gluten-free tamari, rice vinegar, sugar or maple syrup, and optional red pepper flakes. Pour this sauce over the bok choy in the skillet.
- 5
Add the water or gluten-free vegetable broth to the skillet, then cover and steam for approximately 10-15 minutes, or until the bok choy is tender-crisp. The stems should be easily pierced with a fork, and the leaves should be wilted and vibrant green.
- 6
Uncover the skillet and continue to cook for another 2-3 minutes, allowing the sauce to reduce slightly and coat the bok choy. Serve immediately while hot and fragrant.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Refrigerate maple syrup after opening and use within a year.
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