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Roasted Baby Bok Choy

Roasted Baby Bok Choy

I finally tried making roasted baby bok choy and I’m so glad I did. It’s super easy to throw together, it’s really flavorful and it’s on the table within 20 minutes. I love the combination of soy sauce, vinegar, sesame oil and chili oil which worked perfectly on this roasted baby bok choy. This tasty side dish paired really well with szechuan chicken and garlic rice. Quick, easy and so tasty!

Roasted Baby Bok Choy

How to Make Roasted Baby Bok Choy

Preheat the oven to 400 degrees.

Make the vinaigrette by combining the soy sauce, sesame oil,  seasoned rice vinegar together, and a pinch of crushed red pepper flakes; whisk well then set aside to allow flavors to mingle.

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.

Roasted Baby Bok Choy

Roast in the oven for 5-7 minutes, or until tender and wilted.

Roasted Baby Bok Choy

Place bok choy on a serving plate then spoon the well-whisked vinaigrette evenly over the bok choy. Drizzle with a bit of chili oil then sprinkle some toasted sesame seeds on top. Serve immediately. Enjoy.

Roasted Baby Bok Choy

Roasted Baby Bok Choy

Roasted Baby Bok Choy

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Course: Side Dish
Cuisine: Asian
Servings: 4
Author: Pam

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
  • 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

  • Preheat the oven to 400 degrees. 
  • 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. 
  • 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.
  • Roast in the oven for 5-7 minutes, or until tender and wilted. 
  • Place bok choy on a serving plate then spoon the well-whisked vinaigrette evenly over the bok choy.
  • Drizzle with a bit of chili oil then sprinkle some toasted sesame seeds on top. Serve immediately. Enjoy.
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5 Comments

  1. I love bok choy but we do not often see it here. I tried growing it but the bugs attacked it 🙁 Have a good day, and stay safe, Diane

  2. We love baby bok choy but I have not tried a roasted version. It looks delicious!