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)


  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.


One Comment Add yours

  1. Matthew Miller says:

    That bok choy was delicious!

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