This low carb spicy bok choy recipe is a wonderful side dish that is the perfect complement to any Asian meal. Keto and sugar free recipe.
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This recipe is very simple and easy to prepare, and sometimes that's just what you need. Whether it's a week night and you're low on energy or the main part of the meal is complicated. If you're not familiar with Bok Choy (also known as Chinese cabbage or pak choi) - it's a green leafy vegetable often used in Asian cooking. 1 cup of shredded bok choy contains just 0.8g net carbohydrates, and it's a great source of vitamins A, B6, C, and K, plus folate, potassium, calcium and manganese.
It's a perfect low carb vegetable to add to any stir fry!
How to Make Spicy Bok Choy
Chop a head of bok choy in half, roughly separating the white stalks from the leaves. It doesn't have to be exact! Chop the stalks.
Heat some olive oil (or sesame oil, if you prefer) in a large skillet, and add the chopped stalks. Cook on a low-medium heat for ten minutes. Meanwhile, slice the leaves intro shreds.
Mix the sauce by combining low carb ketchup (check out my list of top 10 low carb ketchup options!), soy sauce (or tamari for gluten free), rice wine vinegar and sriracha. You might like to add just a little sriracha and then have a taste test before adding more! If you don't have sriracha you could try some hot sauce instead.
Add the leaves and the sauce to the pan, and stir well to combine. Continue cooking for another five minutes or until the leaves have wilted.
Transfer to a serving plate and garnish with sesame seeds.
I really love the combination of the crispy outer leaves and the juicy heart of the bok choy, and the flavors work perfectly together!
📖 Recipe
Spicy Bok Choy
Ingredients
Step-by-Step Instructions
- Chop a head of bok choy in half, roughly separating the white stalks from the leaves. Chop the stalks.
- Heat some olive oil in a large skillet, and add the chopped stalks. Cook on a low-medium heat for ten minutes. Meanwhile, slice the leaves intro shreds.
- Mix the sauce by combining low carb ketchup, soy sauce (or tamari), rice wine vinegar and sriracha.
- Add the leaves and the sauce to the pan, and stir well to combine. Continue cooking for another five minutes or until the leaves have wilted.
- Transfer to a serving plate and garnish with sesame seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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