Baby Bok Choy and Tamari Sauce

By Alice Waters

October 16, 2025

Serves

8-10 Servings

In this Recipe

California Native Mountain Wildflower Honey

Ingredients

FOR THE TAMARI SAUCE

¾ cup tamari

3 tablespoons rice vinegar

1 tablespoon freshly grated ginger or garlic

2 teaspoons sesame oil

½ teaspoon sugar or honey

FOR THE BOK CHOY

10 Baby Bok Choy (or equivalent larger Bok Choy halved or quartered)

1 tablespoon vegetable oil or coconut oil

6 garlic cloves, smashed

3 slices ginger, peeled and smashed

Kosher salt

SEND GROCERY LIST

Steps

Whisk the ingredients for the sauce together, taste for balance, and adjust as needed.
Remove and discard any damaged outer leaves from the bok choy. Wash well and drain.
Heat a heavy‑bottomed pan over medium‑high heat. Add the vegetable oil, garlic, and ginger and cook until the garlic just starts to color, then add the Bok Choy.
Cook, stirring and tossing, until just tender, about 4 to 5 minutes. Season lightly with the salt. Serve with a small dish of tamari sauce.