Roasted Bok Choy with Garlic Sauce

Course: Side Dish

Cuisine: Chinese, Fusion

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 176kcal

Author: Jazzmine Woodard

Oven roasted bok choy caramelized in an easy garlicky sauce

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Equipment

1 knife
1 cutting board
1 microplane or grater
1 mixing bowl
1 spoon
1 sheet pan

Ingredients

2 pounds baby bok choy

For the Garlic Sauce

1 one-inch knob of ginger
4 cloves garlic
1 lemon
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons avocado oil
1 teaspoon honey optional
½ teaspoon crushed red pepper
sea salt to taste
black pepper to taste

Garnishes

sesame seeds
¼ cup almonds whole, chopped, or sliced

Instructions

Preheat oven to 400 degrees. Spray a sheet pan with non-stick oil and set aside.
Cut bok choy into quarters, lengthwise, leaving the ends in tact so that the stems don't separate. Rinse in cold water, making sure to get between the stems. Thoroughly pat dry then place on prepared sheet pan, leaving at least one-inch between each piece.
Peel and grate ginger into a bowl. Mince or grate garlic and add to bowl. Squeeze in the juice of one lemon.
Add soy sauce, sesame oil, avocado oil, honey, crushed red pepper, sea salt, and black pepper to bowl. Mix vigorously to combine.
Drizzle sauce over top of each piece of bok choy, making sure to get sauce on the dark green leaves. Reserve about two spoonfuls of sauce for serving.
Transfer pan to oven and roast for about 10 minutes. Bok choy will be fork tender and very slightly browned. Leaves will be dried and crisp.
If using whole almonds, chop them into small pieces while bok choy roasts. Garnish finished dish with almonds, sesame seeds, and more sauce, if desired.

Notes

Cleaning

It's best to cut bok choy before cleaning it in order to more easily get between the layered stems

Preparation

You can either lay the bok choy on the pan with cut sides facing up OR with one cut side flat on the pan surface. The first option is best for distributing the sauce and flavor evenly throughout the stems but the second option gives a nice caramelization, so it depends on what you prefer. I like to alternate!

Make sure to get sauce on the dark green leaves. This is what gives you crispy roasted bok choy leaves! And reserve some of the sauce for serving.

Storage

Store refrigerated in an airtight container. It will keep for up to five days this way.

You can freeze cooked bok choy in a freezer-safe container for up to one year but keep in mind that the texture will be different once thawed and reheated. For this reason, I don't really recommend freezing roasted baby bok choy.

Nutrition