Sesame Coconut Bok Choy

When life gets really hectic, there are always a few tell-tale signs that I can count on to remind me that I need to slow down and create some more breathing room.  This morning I misplaced my keys, started crying in my panicked search, and then stepped my bare foot right into my cat’s wet food bowl.  Losing things, crying randomly, and making messes has been the theme of my week.  I am going to take this as a clear sign that I need to shift some priorities in my life right now.

I know that I am one of those people who strive to “do it all,” but my plate has been feeling exceptionally full lately with working full time, getting my health coaching certification, blogging, and starting my own coaching business. Things really start feeling out of balance when I tack on other responsibilities like caring for my sick cat, trying to be a supportive and patient partner, and taking care of myself by working out every day.

Sometimes when life starts feeling a little too crazy I have to retreat to my kitchen.  Life in my kitchen always manages to feel a little saner, kinder, and more rewarding.  I mean, can you think of any place else that you can create this lovely concoction of sesame coconut deliciousness?

I could eat bok choy stir fry every day for the rest of my life and feel completely satisfied.  But throw some sesame oil and coconut flakes into the mix?  Wow.  I think this bok choy just got upgraded from delicious to a downright guilty pleasure.

Start with fresh, bright, and crisp baby bok choy.  Spring is the season for Chinese vegetables in the Pacific Northwest so you can find these at the local farmers market if you live in the area.

This dish comes together quickly and is perfect as an addition to any weeknight meal.  I love paring this with some simple brown rice and baked tofu or tempeh.  Keep it simple, breathe deeply, and when life starts to feel overwhelming, head to the kitchen.


Sesame Coconut Bok Choy
Prep time
Cook time
Total time
Recipe type: Side
Serves: 2
  • 1 Tablespoon sesame oil
  • 3 baby bok choy, bottoms trimmed, and chopped
  • 2 Tablespoons Bragg's liquid aminos or soy sauce
  • ¼ cup coconut flakes (unsweetened)
  • 1 Tablespoon sesame seeds
  • Salt and pepper to taste
  1. Add sesame oil to a pan over medium-high heat. Add the bok choy and saute for about 3 minutes. Add the liquid aminos and coconut flakes and sauté for an additional 3 minutes, until bok choy is tender. Sprinkle with sesame seeds and salt and pepper (if desired). Serve hot.


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  1. says

    I know exactly what you mean. Yesterday, I was so distracted by all the things on my list, I put toilet bowl cleaner in my dishwasher and found myself crying in the aisles of Babies R Us while looking for a gift for a friend’s shower. Hang in there! Oh, and thanks for the recipe. Bok choy is one of my favorite vegetables and I love going to Szechuan Noodle Bowl in the ID specifically for their hot and spicy vegetable noodle soup, which is filled to the brim with bok choy. :-)

  2. says

    I love Bok Choy! This sounds great. I also find comfort in the kitchen and know what you mean about slowing down – whenever I am feeling overwhelmed or scattered, I lose things and become a clumsy disaster.

  3. Molly says

    I was in a bok choy rut – always made it the same way – but this is a great and easy variation. thanks!

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