1/4 cup and 2 tablespoons liquid amino acid (such as Bragg®)
1/4 cup extra virgin coconut oil
18 slices fresh ginger
9 cloves garlic, sliced
1 tablespoon ground turmeric
1 tablespoon curry powder
1 1/2 teaspoons fines herbs
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
freshly ground black pepper to taste
Total Time: 20 minPrep: 10 minCook: 10 minYield: 12Level: easy
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix bok choy, liquid amino acid, extra virgin coconut oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.