Keto Sautéed Bok Choy. This was actually my first Bok Choy recipe and I am just now getting it posted. It’s very easy assuming you have washed and dried your baby Bok Choy. Other than that, it’s very smooth, fast sailing. The first was a Bok Choy Cucumber Salad which is to die for if you are looking for a really different cold salad. A good low carb keto sautéed bok choy is one of those veggies you can brag about to your friends because they have probably barely heard the name, let alone ever eaten or used it.
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- 4-6 Individual Baby Bok Choy (Depending On Size)
- 2 T Garlic Paste***
- 2 T Olive Oil (Divided)
- ¼ C Tamari
- 1½ T Oyster Sauce
- 1 T Toasted Sesame Seeds (No, They Don't Need To Toasted)
- ½ Lb Button Mushrooms
- Trim ends leaving Bok Choy whole then wash thoroughly by swishing in cold water several times.
- Wrap in towel and put to dry thoroughly. Set aside.
- Sauté mushrooms in 2 T olive oil and set aside.
- Sauté bok choy in 1 T hot olive oil until well browned, turn & repeat. (They might spit depending on how well you dried them).
- Mix tamari, oyster sauce and garlic, add to pan to heat.
- Plate Bok Choy, sprinkle with mushrooms, drizzle with sauce and sprinkle on the sesame seeds.
- 6 Servings
- 98 Calories, 3.5 Protein, 7.9g Fat, 4.9g Carbs, 1.7g Fiber, 3.2g Net Carbs
- This can also be served family style on a platter to let people serve themselves because it is such a lovely looking dish.