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Roasted Baby Bok Choy

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 4
Course: Side Dish
Cuisine: Asian

Ingredients

Vinaigrette:
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp seasoned rice vinegar
  • pinch of crushed red pepper flakes
Roasted Bok Choy:
  • 2 baby bok choy, quartered
  • 1½ tbsp olive oil
  • Sea salt and freshly cracked pepper, to taste
  • Chili oil, to taste *Click the link for the chili oil recipe
  • Toasted sesame seeds, to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. 
  2. Make the vinaigrette by combining the soy sauce, sesame oil, seasoned rice vinegar, and pinch of crushed red pepper flakes together; whisk well then set aside to allow flavors to mingle. 
  3. Toss the quartered bok choy with the olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly and place on a baking sheet.
  4. Roast in the oven for 5-7 minutes, or until tender and wilted. 
  5. Place bok choy on a serving plate then spoon the well-whisked vinaigrette evenly over the bok choy.
  6. Drizzle with a bit of chili oil then sprinkle some toasted sesame seeds on top. Serve immediately. Enjoy.