2 lb bok choy, trimmed, rinsed and halved lengthwise
For the marinade:
2 tablespoons fresh ginger, roughly chopped
5 garlic cloves, roughly chopped
¼ cup extra virgin olive oil
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
¼ teaspoon chili flakes, more to taste
lemon juice
kosher salt and black pepper to taste
Takes ,
serves 6.
Instructions
Preheat oven to 425°F. Place the bok choy in a large bowl.
Whisk together all of the ingredients for the marinade in a small bowl. Pour over the bok choy and use tongs to gently mix.
Place marinated bok choy onto a large parchment-lined baking sheet, moving it about to create an even layer. Transfer to oven and bake for 5 minutes. Remove tray from oven. Using tongs, turn bok choy over and move about on the sheet in an even layer. Return to oven and bake for no more than 5 minutes, less if you like it more crispy.
Transfer bok choy to an attractive service platter. Garnish with a squeeze of fresh lemon juice and sprinkle of salt and pepper. Add additional chili flakes if desired. Serve immediately.
Oven-Roasted Bok Choy
Ingredients
2 lb bok choy, trimmed, rinsed and halved lengthwise
For the marinade:
2 tablespoons fresh ginger, roughly chopped
5 garlic cloves, roughly chopped
¼ cup extra virgin olive oil
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
¼ teaspoon chili flakes, more to taste
lemon juice
kosher salt and black pepper to taste
Directions
Preheat oven to 425°F. Place the bok choy in a large bowl.
Whisk together all of the ingredients for the marinade in a small bowl. Pour over the bok choy and use tongs to gently mix.
Place marinated bok choy onto a large parchment-lined baking sheet, moving it about to create an even layer. Transfer to oven and bake for 5 minutes. Remove tray from oven. Using tongs, turn bok choy over and move about on the sheet in an even layer. Return to oven and bake for no more than 5 minutes, less if you like it more crispy.
Transfer bok choy to an attractive service platter. Garnish with a squeeze of fresh lemon juice and sprinkle of salt and pepper. Add additional chili flakes if desired. Serve immediately.
Oven-Roasted Bok Choy
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Oven-roasted bok choy tossed with chopped garlic, ginger, chili flakes and toasted sesame seed oil…
Ready in just 15 minutes, this OVEN-ROASTED BOK CHOY can be enjoyed both as a main or side dish!
Carol and I rank this recipe as one of our top 10 vegetables dishes of all time. Making it is easy enough, but it’s the outstanding flavour that gets us every time. Add the fact that this recipe is 100% vegan and we know you’re going to love this healthy treat as much as we do.
Before I describe what we did to create this easy, tasty side dish, a reminder to bookmark this page and PIN it to your Pinterest board. You’ll want to reference this story again and again!
Here are a few things to consider when you go to prepare OVEN-ROASTED BOK CHOY:
GOOD FINDS
Most of the ingredients for this recipe are easy enough to find, including bok choy. Look for bok choy in the greens section of your supermarket. Prepping it is as simple as trimming off any unsightly bits from the base and giving it a rinse and spin. Halve or quarter the heads down the middle and you’re good to go!
THE MARINADE
I’ve written the marinade recipe out just as a reference, inviting you to play around with the quantities and develop something that best suits your taste. Make sure to watch the video tutorial we created to get a sense of the quantity of garlic and ginger I like to use.
One thing about the marinade that we need to agree on: the flavours need to be bold. The chili flakes, toasted sesame oil, garlic and ginger get those little baby bok choy jumping and are an absolute joy for your taste buds.
OVEN-ROAST
Bok choy roasts fast and just needs to wilt a bit to produce maximum flavours, so it’s important not to over-bake them. Aim to take them out of the oven just before you think they’re done.
BOK CHOY ENJOY!
I’m going to suggest you arrange your OVEN-ROASTED BOK CHOY on a favourite service dish, whether round, square, oval or rectangular. Make sure to add a welcome squeeze of lemon juice plus a sprinkle of kosher salt right before you serve. If you’re game for upping the heat factor, add a final sprinkle of chili flakes too; you won’t be disappointed.
Although we’re recommending our OVEN-ROASTED BOK CHOY as a perfect side, you can also enjoy it as a vegetarian main, serving it with nothing more than a bowl of steamed rice. If you are going the side dish route, try it with our SWEET AND SPICY ASIAN SALMON, our easy ROASTED CHICKEN or our incredible GRILLED BEEF TENDERLOIN. All are crowd favourites!
This OVEN-ROASTED BOK CHOY is for each and all. Sure is nice when a vegetable dish takes centre stage!
2 lb bok choy, trimmed, rinsed and halved lengthwise
For the marinade:
2 tablespoons fresh ginger, roughly chopped
5 garlic cloves, roughly chopped
¼ cup extra virgin olive oil
3 tablespoons toasted sesame oil
2 tablespoons soy sauce
¼ teaspoon chili flakes, more to taste
lemon juice
kosher salt and black pepper to taste
Directions
Preheat oven to 425°F. Place the bok choy in a large bowl.
Whisk together all of the ingredients for the marinade in a small bowl. Pour over the bok choy and use tongs to gently mix.
Place marinated bok choy onto a large parchment-lined baking sheet, moving it about to create an even layer. Transfer to oven and bake for 5 minutes. Remove tray from oven. Using tongs, turn bok choy over and move about on the sheet in an even layer. Return to oven and bake for no more than 5 minutes, less if you like it more crispy.
Transfer bok choy to an attractive service platter. Garnish with a squeeze of fresh lemon juice and sprinkle of salt and pepper. Add additional chili flakes if desired. Serve immediately.
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