Oven Roasted Bok Choy

Name: Oven Roasted Bok Choy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 1/2 lbs baby bok choy; 6 cloves garlic; 2 tablespoons olive oil; 3 tablespoons soy sauce; 1/2 teaspoon sea salt; 1/4 teaspoon red pepper flakes; 1/3 teaspoon ground black pepper; 1/2 teaspoon sesame seeds

User Reviews

5.0

24 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3 servings
Calories
117 kcal
Course
Main Course, Appetizer
Cuisine
Asian, American

Oven Roasted Bok Choy

Rhea Duncan

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Oven-roasted bok choy is an effortless and delicious side dish. It's ready in 20 minutes, loaded with garlic flavor, and served with sesame seeds on top for extra crunchiness.

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Ingredients

Servings

1 1/2 lbs baby bok choy washed
6 cloves garlic minced
2 tablespoons olive oil or sesame oil
3 tablespoons soy sauce low-sodium
1/2 teaspoon sea salt or to taste
1/4 teaspoon red pepper flakes or to taste
1/3 teaspoon ground black pepper
1/2 teaspoon sesame seeds optional

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Instructions

Preheat oven to 400F.
Position the oven rack in the middle of the oven. Line a 17-inch baking sheet with parchment paper and set aside.
Slice and remove the bottom part of the bok choy; I usually slice off about 1/2 inch. Wash the baby bok choy and dry it using paper towels.
Lay the bok choy evenly on the baking sheet and drizzle with olive oil and soy sauce. Sprinkle with sea salt, red pepper flakes, and ground black pepper. Add the minced garlic and distribute evenly.
Roast for 10 minutes, then flip the bok choy over to the other side and roast for another 6-8 minutes, until the leaves are crispy and start to brown.
Sprinkle with sesame seeds. Serve immediately.

Notes

First, it is sometimes called pak choy or pok choi. Baby bok choy is smaller, measuring about 3 to 6 inches long. Fresh ones will have dark green flat leaves with white stems. Avoid brown spots, cracks, dry stems, or yellowing. Shanghai bok choy is a light-green vegetable with a green stem, sold in various sizes. It should be clean, moist, and have no blemishes or yellowing.
Stay away from bok choy that is dry or cracked, has wilted or browning leaves, or any with holes or tears in them. The stems should be firm and sturdy, with no signs of damage or rotting. If it smells like anything other than fresh produce or grass, don't buy it. Also, if you see tiny brown spots on the stem, it is past its prime.
Be sure to soak your bok choy in cold water for about 10 minutes before cutting it in half lengthwise and rinsing it again.
After rinsing, spread the leaves out and pick off any dead or discolored ones.
Remove about a half inch of the stem from the bottom where the tough dirt is.
Seasoning is the key to this dish. Bok choy has a relatively mild taste, so you need to add flavor.
Go easy on the salt. You do not want the only flavor you taste to be salt.
Use a high-quality olive oil for cooking. The better the oil, the better the taste.
Roasting a large batch of bok choy helps prevent overcooking.

Nutrition Information

Show Details

Calories 117kcal (6%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 535mg (22%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 10092IU (202%) Vitamin C 102mg (113%) Calcium 219mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 117 kcal

% Daily Value*

Calories	117kcal	6%
Carbohydrates	5g	2%
Protein	2g	4%
Fat	10g	15%
Saturated Fat	1g	5%
Sodium	535mg	22%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	10092IU	202%
Vitamin C	102mg	113%
Calcium	219mg	22%
Iron	2mg	11%