Comfort Food for a Paleo Vegetarian - Spicy Bok Choy

Comfort Food for a Paleo Vegetarian - Spicy Bok Choy

For me it's spicy bok choy! When I was much younger I worked for a friend's Chinese restaurant first as a hostess, packaging up take out, and eventually a waitress and then manager of the restaurant. When she opened her Best of Utah restaurant in Salt Lake City I helped her with that venture as well. This was a dream for her after having battled cancer with real foods, lots of fresh fruits and vegetables, and came out the other side. All of those years the cooks would make lunch and dinner for us when the rush was over, and one of my favorite items they ever cooked was the fresh spicy bok choy. That restaurant was like a family, and the foods, the more authentic cuisine became some of my comfort foods that I turn to, that isn't a dark chocolate bar. I love adding baby bok choy into soup with mushrooms and any other veggies I have around.

Bok choy is so nutritionally dense. It's full of omegas, vitamins A, C and K. It is definitely my favorite cruciferous vegetable!! About 70 milligrams of ALA are found in one cup of cooked bok choy and ALA is a component of the Kreb's cycle which makes it very important to those following a ketogenic style diet.

Spicy Bok Choy with coconut oil

1 1/4 lb. baby bok choy (approximately 6 heads)
1 tbsp coconut oil
1 piece (1 1/2-inch long) fresh ginger, peeled and minced
2 cloves garlic, minced
1 tbsp water
1 tbsp plus 1 tsp coconut aminos
3/4 tsp hot chili paste (I generally use the simply organic or make my own chili oil)


  1. Cut the end off of each head of baby bok choy, and then wash with cold water and drain into a colander. 
  2. Heat coconut oil in a large skillet or wok set over medium-high heat. Add ginger and garlic. Stir-fry for about 15 seconds, then add the bok choy. Cook for 1 minute, stirring constantly. 
  3. Add water, cover with lid, and allow the bok choy to steam until wilted, 30 to 60 seconds. Remove the lid, toss bok choy with coconut aminos and chili paste and/or chili oil. 
  4. Remove the skillet from the heat, recover, and allow the bok choy to steam for additional 30 seconds. Serve immediately.

A post shared by Barbara Christensen (@bijagirl) on



  1. Great recipe, I will try it- what are coconut aminos?

  2. I couldn't go there, it has ginger in it. My comfort food is Spaghetti with Meat Sauce but as I am moving more and more towards raw foods I need to find a new one!

  3. Suzie, Coconut Aminos are a great alternative to soy sauce for those of us that do not use soy in our diets for either allergy or diet reasons. It has an amazing amino acid content, and I like to use the raw coconut secret brand.

  4. Weasy, have you thought about doing the zucchini noodles with marinara and mushroom sauce? That's been a big hit with me since I rarely do eat any pasta these days. I rarely have some quinoa pasta, or eikorn, but it's only a few times a year at most. I use a great little item called the Zyliss Julienne Peeler -


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