This recipe was a happy accident. I was making Asian Pineapple Chicken for dinner and the store was out of my usual go-to side for Asian dishes – edamame. However, I accidentally bought two bunches of Bok Choy for a chicken dish I made last week and was struggling about how to use the second bunch as I hate to waste food. Thus my Asian Roasted Bok Choy was inspired.
- Almost all vegetables taste good roasted.
- An easy oven recipe takes the pressure off dealing with another pot on the stove.
What You Need:
- 1 Bunch of Bok Choy (chopped)
- 2 tsp. Olive Oil
- 2 tsp. Toasted Sesame Oil
- 2 tsp. Soy Sauce (Cocoanut Aminos or Gluten Free Soy if making gluten free)
- 1 tsp. Kosher Salt
- 1/2-1 tsp. Penzeys Roasted Garlic Powder (you can also use regular garlic powder)
- 1/2 tsp. Red Pepper Flakes (optional – I left these out so my kids could enjoy)
- Preheat oven to 400 degrees.
- While oven is preheating chop the Bok Choy into about 1″ segments and toss with all ingredients.
- Spread the Bok Choy evenly on a parchment covered cookie sheet.
- Bake in the oven for 15-20 minutes.
The finished product is filled with Asian notes and the edges of some of the pieces are beautifully, browned and caramelized.
A quick, healthy side to any Asian main dish or a nice accompaniment to a good steak dinner.