Bok Choy Dim Sum with crunchy baby bok choy in a garlicky Paleo dim sum sauce. Every bite is burst with flavor, just like the dim sum you get at you favorite Chinese restaurants.
Course Appetizer, Side Dish
Cuisine Asian-inspired Paleo, Chinese
Keyword Bok Choy, Bok Choy Dim Sum, Paleo Dim Sum, Whole30 Dim Sum
Bring a large pot of water to boil. Halve or quarter baby bok choy and rinse under cold water until clean. Prepare garlic and scallions in one bowl. Combine coconut aminos and sesame oil, if using, in a second bowl. Set them aside ready to use.
Bok choy: Hot water blanch bok choy for about 1 to 1.5 minutes. The vegetables should still be very crunchy. Plunge them in cold water to stop cooking. Set them aside to drain then place on a serving plate.
Dim Sum Sauce: In a well-heated skillet, add 2.5 tbsp oil. Saute garlic and scallions with 1/4-1/2 tsp salt until fragrant, about 1 minute. While the oil is still hot, pour the fragrant oil with garlic/scallions into the bowl with coconut aminos and sesame oil. Stir the bowl to combine the sauce.
Serve: Spoon the sauce over bok choy 1 tbsp a time until your desired flavor intensity level. Serve in room temperature or chilled.
Notes
For best results, select bok choy around 6-inch in length or smaller.For larger size Bok Choy, chop them to 2-3 inch sections before blanching.