Roasted Bok Choy
Roasted Bok Choy
3-4
Ingredients
- bok choy, 1 large bunch or 2-3 small baby bok choys, stems trimmed
- coconut aminos or soy sauce, ¼ cup
- sesame oil, 1 tsp
- ginger powder, 1 tsp or fresh diced ginger
- to season: red chili flakes & sesame seeds
Directions
Preheat oven to 400°.
To prep the bok choy marinade, combine soy sauce or coconut aminos, sesame oil, ginger, a sprinkle of red chili flakes, and a generous sprinkle of sesame seeds in a small bowl—whisk together, taste test if you’d like and adjust. You can also add some lime juice.
Spread bok choy leaves, slightly stacking if needed, in a deep baking dish, or a large sheet pan.
Pour the marinade over bok choy leaves. You can use a basting brush to make sure leaves are nicely coated.
Enter bok choy into oven and roast for 10-15 until bok choy leaves are slightly wilted and crisped on the edges.
Serve this veg side along any asian-inspired dish.