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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

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


  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.