Description
This Roasted Bok Choy recipe offers a quick and flavorful way to prepare tender baby bok choy with a savory blend of garlic, ginger, sesame oil, and soy sauce. Roasting enhances the natural sweetness of the vegetable while a touch of red pepper flakes adds a subtle kick, making it a perfect side dish for any meal.
Ingredients
Scale
Vegetables
- 1.5 lbs baby bok choy (halved or quartered)
Sauce
- 2 garlic cloves, minced
- 2 tbsp low sodium soy sauce (or coconut aminos)
- 1 tbsp sesame oil
- 1/2 tbsp fresh ginger, minced or grated
- 1/4 tsp red pepper flakes (more to taste)
Toppings
- 1 tbsp sesame seeds
Instructions
- Preheat the oven: Start by preheating your oven to 450 degrees Fahrenheit, ensuring it reaches the right temperature for roasting the bok choy perfectly.
- Prepare the sauce: In a small bowl, combine the minced garlic, low sodium soy sauce, sesame oil, minced or grated fresh ginger, and red pepper flakes. Mix well to create a flavorful sauce that will coat the bok choy.
- Arrange bok choy on baking sheet: Place the halved or quartered baby bok choy evenly on a baking sheet that has been lightly sprayed with cooking spray to prevent sticking.
- Apply the sauce: Pour the prepared sauce evenly over the bok choy, making sure each piece is well coated to absorb the flavors as it roasts.
- Roast the bok choy: Roast in the oven for 7 to 10 minutes, depending on the size and thickness of the bok choy pieces, until the stems are tender and slightly caramelized.
- Garnish and serve: Remove the roasted bok choy from the oven and sprinkle with sesame seeds for added texture and nuttiness. Serve immediately as a delicious side dish.
Notes
- Adjust the red pepper flakes to suit your preferred spice level.
- Use coconut aminos for a soy-free alternative that adds a slightly sweeter flavor.
- Ensure the bok choy pieces are evenly cut for uniform cooking.
- Cooking time may vary; check tenderness by piercing the stems with a fork.
- For extra crunch, toast the sesame seeds lightly before sprinkling.
