So there I was, once again, staring at the vegetable drawer in my fridge, looking for those that were nearing the end of their lives, when I spotted a bag full of baby bok choy. I had just used some of it in my turkey ramen noodle bowl and wanted to try something different to finish it off; something that wasn’t a stir fry. Why not roast it? Off to the internet I went to see if there were any foodie tips and tricks to roasting bok choy and alas it has been done many times before, many ways! Keeping with the asian theme, since bok choy is a Chinese cabbage, I pulled out some sesame oil, soy sauce, Thai chili sauce and a few other ingredients to make a bit of a roasting sauce.
The end result was not entirely what I expected. I was hoping for a bit more crunch and less wilt, however the flavours were incredible and I was able to use up all of the bok choy I had in one simple dish!
Roasted Bok Choy
I preheated my oven to 400 degrees F and started cleaning the bok choy. I cut the ends off of them, washed them under cold water and then laid them out on a foil lined cookie sheet.
I added together in a small bowl 1 tablespoon olive oil, 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon Thai chili sauce and 1 garlic clove minced. I whisked everything until it was completely combined and then drizzled the marinade overtop of the bok choy, and then let it sit for about 20 minutes.
Bok Choy - Oven Roasted
- Baby bok choy about 4-6 bunches
- 1 Tbsp olive oil
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Thai chili sauce
- 1 garlic clove minced
Preheat oven to 400 degrees F.
Wash bok choy well and chop ends off. Spread out on a foil lined cookie sheet.
In a small bowl whisk together remaining ingredients and drizzle over bok choy.
Set aside and let marinate for 20 minutes then put it the preheated oven for 10 minutes until wilted and tender.
Serve as a side with your favourite main dish!
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