Meatless Monday: Roasted Baby Bok Choy
by Jun 12th, 2011 // Gluten Free, Healthy, Sides, Veggie Friendly
Meatless Monday: Roasted Baby Bok Choy
I’m allergic to bok choy. You read that right. So bizarre, right? I used to love it but since I can no longer eat it, Macki volunteered to cook some up for the blog. This looks so good I’m almost willing to eat some and pretend my tongue isn’t swelling up with every bite! Here’s Macki… Hi, Macki here. Don’t hate me because my kids like vegetables. I liked them when I was a young kid, then around age 10 I became extremely picky. I have a feeling I am in for the food pickiness down the line. Until that day we continue to serve up all kinds of delicious vegetables and the kids gobble them up.
Bok choy is a veggie that we use a lot in our stir fry and Asian noodle dishes which is always a nice addition, but we love it cooked solo best. Or my daughter will eat raw as she is washing it!
I have tried making bok choy several different ways; blanching – ewww, sauteing – oily mush, grilling – charred leaves, steaming – too watery, and finally roasting – perfection.
We have decided that roasting is the best way to cook this light and tasty veggie. Our favorite type is baby bok choy because it’s size is more manageable and it cooks more evenly, not to mention YUM!
Roasted Baby Bok Choy
Prep Time: 5 mins Cook Time: 10 mins
Ingredients:
3 to 4 heads of baby bok choy
1 1/2 Tablespoons sesame oil
sea salt to taste
fresh pepper to taste
1. Preheat oven to 400 degrees
2. Trim and wash the bok choy and pat dry.
3. Toss bok choy with sesame oil, salt and pepper on a rimmed baking sheet.
4. Place in the oven or approximately 6 minutes. Check after 4 minutes and toss with tongs.
5. Remove when leaves wilt.
Makes: 4 servings
[...] Sesame Soba (aka Peanut Butter Noodles) that I’m adding chicken to and serving along side Roasted Baby Bok Choy. We are going to fuse that with a European Ginger Molasses cookie. I think the ginger in the cookie [...]
Those look really big for baby bok choy– the ones we get are usually smaller. I’ve never thought of roasting them, but I can imagine it would be good. We usually stir-fry these up along with cubed tofu. That and some rice in the rice cooker makes a really fast family meal.
[...] Source Mrs. LC posted under Easter/ Spring, Recipes, St. Patrick's Day [...]
[...] recipe was loosely adapted from this post. I swapped the oil and added some of my favorite Asian aromatics for a home-y (or at least what I [...]
I love roasted bok choy! I first tried it out when I found this recipe on Chic Delish, it was great!
http://www.chicdelish.com/roasted-baby-bok-choy/