Easy Asian Roasted Bok Choy

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. 1 Bunch of Bok Choy (chopped)
  2. 2 tsp. Olive Oil
  3. 2 tsp. Toasted Sesame Oil
  4. 2 tsp. Soy Sauce (Cocoanut Aminos or Gluten Free Soy if making gluten free)
  5. 1 tsp. Kosher Salt
  6. 1/2-1 tsp. Penzeys Roasted Garlic Powder (you can also use regular garlic powder)
  7. 1/2 tsp. Red Pepper Flakes (optional – I left these out so my kids could enjoy)

Instructions:

  1. Preheat oven to 400 degrees.
  2. While oven is preheating chop the Bok Choy into about 1″ segments and toss with all ingredients.
  3. Spread the Bok Choy evenly on a parchment covered cookie sheet.
  4. Bake in the oven for 15-20 minutes.

Before Cooking

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.

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One Comment Add yours

  1. Matthew Miller says:

    That bok choy was delicious!

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