You are not going to believe me when I tell you that this stunning side dish can be made in less than 30 minutes!!! Seriously. Brown the bok choy. Make the sauce. Simmer the bok choy. Thicken the sauce. And all in one pot. Done! This was my first time ever making bok choy, which is always an exciting moment for me, so I wanted to try something new and unique. Bok Choy braised in a savory fruit sauce just doesn’t seem to exist and I couldn’t understand why, so I figured I would give it a shot and it actually worked out very well. Why plums? Well, they were sitting on my counter and I happen to love that plums aren’t too sweet and can lend themselves very well to savory dishes, especially with the almost bitter taste of bok choy. And I love how the plums turn a beautiful shade of, well, plum. This is definitely a crowed pleasing side dish!

Plum Braised Baby Bok Choy
serves 2-4

1 Tbsp coconut oil
6-8 heads baby bok choy
2 fresh plums, chopped (around 1 cup)
1 clove garlic, minced
1/4 cup vegetable stock
2 Tbsp coconut aminos (or soy sauce)
1 tsp ground ginger

I heated the coconut oil in a medium heavy-bottom pot (I used a dutch oven) over medium-high heat. I added the baby bok choy to the pot, 3-4 at at time without overcrowding the pot. I browned the bok choy for 2 minutes on each side then transferred them to a plate and browned the remaining bok choy until they were all browned.

I added the plums, garlic, stock, coconut aminos and ginger to the pot and brought the mixture to a simmer.

I added all of the bok choy back to the pan, lowered the heat to medium-low, covered the pan and braised the bok choy for 5 minutes.

I removed the bok choy from the pot and placed it on a platter, raised the temperature to medium and continued simmering the plum sauce for 5 more minutes, until thick. I poured the sauce right over the braised bok choy.

What a show stopper!

Plum Braised Baby Bok Choy
 
Author:

Ingredients
  • 1 Tbsp coconut oil
  • 6-8 heads baby bok choy
  • 2 fresh plums, chopped (around 1 cup)
  • 1 clove garlic, minced
  • ¼ cup vegetable stock
  • 2 Tbsp coconut aminos (or soy sauce)
  • 1 tsp ground ginger

Instructions
  1. Heat the coconut oil in a medium heavy-bottom pot over medium-high heat.
  2. Add the baby bok choy to the pot, 3-4 at at time without overcrowding the pot. Brown the bok choy for 2 minutes on each side then transfer them to a plate and brown the remaining bok choy until they are all browned.
  3. Add the plums, garlic, stock, coconut aminos (or soy sauce) and ginger to the pot and bring the mixture to a simmer.
  4. Add all of the bok choy back to the pan, lower the heat to medium-low, cover the pan and braise the bok choy for 5 minutes.
  5. Remove the bok choy from the pot and place it on a platter, raise the temperature to medium and continue simmering the plum sauce for 5 more minutes, until thick.
  6. Pour the sauce right over the braised bok choy and enjoy.