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  1. Recipe

Sesame Bok Choy

10 servings

Source: Eat Vegan on $4 a Day by Ellen Jaffe Jones

Sesame Bok Choy

This recipe includes protein-rich quinoa and can be used either as an entree or as a side dish. Stored in the refrigerator, leftovers will keep for 2 to 3 days.

About the Recipe

Calories · Protein · Fiber


Makes 10 Servings

  • 1 tsp toasted sesame oil
  • 4 carrots
  • 2 green onions
  • 6 cloves garlic
  • 3 heads bok choy
  • 1/2 cup low-sodium vegetable broth
  • 2/3 Tbsp reduced-sodium soy sauce
  • 1/2 inch ginger
  • 1 tsp agave nectar
  • 1 cup quinoa
  • 3 Tbsp sesame seeds


  1. Cook the quinoa according to instructions. 

  2. Heat the oil in a large nonstick skillet over medium heat. Cut the carrots diagonally into 1/4-inch (0.6-cm) slices. Add the carrots, chopped green onions, and minced garlic and cook and stir for 3 minutes. 

  3. Chop bok choy to make about 6 cups (1 kg). Add the bok choy and cook and stir for 2 minutes. 

  4. Stir in the vegetable broth, soy sauce, minced ginger, and optional agave nectar (can use maple syrup, if preferred). Decrease the heat to low, cover, and cook for 5 minutes.

  5. To serve, spoon over the cooked quinoa. Sprinkle with unsalted, roasted sesame seeds.

  6. Tip: Substitute cooked brown rice for the quinoa.