Ingredients
4
4 servings
- •2 pounds baby bok choy, halved
- •2 tablespoons liquid amino acid (such as Bragg®)
- •4 teaspoons olive oil
- •6 slices fresh ginger
- •3 cloves garlic, sliced
- •1 teaspoon ground turmeric
- •1 teaspoon curry powder
- •½ teaspoon fines herbs
- •½ teaspoon dried basil
- •⅛ teaspoon red pepper flakes
- •freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 83
- Carbohydrate: 8g
- Fat: 5g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
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