Inspired by: Stir-fried bok choy
- All year
Bok Choy with Ginger & Sesame
- Serves
- 4
- Portion
- ≈120 g
- Time
- 12 min
- Texture
- Tender
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Bok choy / pak choi | 4 heads, halved | 500 g | 2500 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Ghee (cow) | 1 tsp (or more sesame oil) | 5 g | 25 g | |
| Ginger, fresh | 1 tbsp, julienned | 15 g | 75 g | |
| Vegetable stock (no onion–garlic, home-made) | ¼ cup | 60 ml | 300 ml | |
| Soy sauce / tamari (gluten-free) | 2 tsp | 10 ml | 50 ml | |
| Sesame seeds (til) | 1 tsp toasted | 5 g | 25 g |
Method
How to cook it
Step 1: Heat oils; add ginger 30 seconds.
Step 2: Add bok choy, stems first; toss 2 minutes.
Step 3: Add stock; cover 2 minutes until tender.
Step 4: Season with soy; scatter sesame.
Nutrition
Per serving, estimated
Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic→Toginger
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