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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
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
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