This Oven Roasted Bok Choy recipe is quick and easy to make and a great side dish. Just a few simple steps will transform the humble baby bok choy to an incredibly delicious addition to your meal. This healthy dish will be your new favorite way to prepare bok choy.
I love finding fresh bok choy at the farmer's market or in my csa. There are so many different ways to prepare this versatile vegetable. The easiest way is to roast it in the oven under high heat to make a delicious side dish.
What is Bok Choy?
Bok choy is a type of Chinese cabbage. It is a leafy vegetable with thick white stalks and dark green leaves. You eat both the stalk and the leaves.
This delicious leafy veggie is highly nutritious and low in calories. It is an excellent source of vitamins A, C, and K, as well as folate, calcium, and potassium. Bok choy is also rich in antioxidants and dietary fiber, making it a healthy addition to various recipes.
What does Bok Choy Taste Like?
Bok choy has a mild and slightly sweet flavor, similar to cabbage but more tender and crisp. The stalks have a crunchy texture, while the leaves are softer.
Bok choy is very versatile and is commonly used in Asian cuisine in stir-fries, soups, salads, and steamed dishes.
How to Clean Bok Choy
You need to clean bok choy thoroughly as it can get gritty - think leeks. First trim the ends of the bok choy stalks.
Next, separate the stalks and rinse under running water to remove any dirt, sand and debris. You can also soak the bok choy in water which helps loosen any grit.
Pat dry or use a salad spinner to remove any excess water. Your bok choy is now ready to use!
How to Cut Bok Choy
How to cut bok choy depends on if you plan to cook it whole or chopped up. If you want to keep the stalks whole, as we are in this dish, you need to trim the end of the stalks.
However, if you need the bok choy chopped up for a different dish, you want to first still trim the bottom of the stalk. Then you want to separate the stalk from the leaves and cut each part separately. This is because the stalk takes much longer to cook than the leaves.
Oven Roasted Bok Choy Ingredients
This easy recipes uses only a handful of ingredients.
- Bok choy
- Sesame oil - If you don't have any sesame oil, you can substitute with olive oil. However, it's the sesame oil that delivers so much Asian flavor. I highly recommend using sesame oil.
- Soy sauce - You can use reduced sodium or regular soy sauce.
- Maple syrup
- Sesame seeds
- Red pepper flakes
Making the Roasted Bok Choy
To start, preheat the oven to 450. Prepare a baking sheet by lining it with parchment paper.
Next, trim the bottom of the stalks and clean the bok choy thoroughly. (See above) Dry the bok choy using a paper towel. Quarter the bok choy and set aside.
Depending on the size, you may want to pull apart some of the stalks to separate them a bit.
In a small bowl, mix together the sesame oil, soy sauce, maple syrup, sesame seeds, and red pepper flakes.
Place the dried bok choy in a single layer on the prepared sheet pan. Pour the sauce over the leafy greens and turn them over a few times to coat. Loosely cover in aluminum foil to keep the leaves from burning.
Bake in the preheated oven for about 20 minutes. You may want to turn or flip the bok choy half way through to make sure the leaves don't burn and it cooks more evenly. You want the end result to be slightly tender stalks with crispy leaves.
Remove from the oven and plate. Pour the leftover sauce from the pan on top of the bok choy and serve.
Store any leftover bok choy in an airtight container in the fridge for up to 4 days. For best results, reheat in the microwave.
Baby Bok Choy vs. Regular Bok Choy
The main difference between baby bok choy and regular bok choy lies in their size and maturity. Here are the main differences.
- Size: Baby bok choy is smaller in size compared to regular bok choy. The entire plant is more compact, including both the stalks and the leaves. It typically ranges from 4 to 6 inches in length, whereas regular bok choy can grow up to 12 to 16 inches long.
- Stalk thickness: The stalks of baby bok choy are more tender and thinner than those of regular bok choy. Regular bok choy has thicker, more robust stalks that take longer to cook and become tender.
- Texture: Both the stalks and the leaves of baby bok choy have a more delicate texture. The leaves are softer and more tender compared to regular bok choy, which has slightly tougher leaves.
- Cooking time: Baby bok choy requires less cooking time than regular bok choy because of it's size and texture. Baby bok choy can be cooked quickly, often stir-fried or sautéed, while regular bok choy may benefit from slightly longer cooking to soften the stalks.
- Flavor: Baby bok choy and regular bok choy have similar flavor profiles—mild, slightly sweet, and cabbage-like. The taste is not significantly different between the two.
What other names is bok choy known as?
Bok choy is also known as bok choi or pak choi. You might also see it called Chinese cabbage.
Can you eat bok choy raw?
You can eat bok choy raw. It's delicious in salads or even on sandwiches.
Can this recipe be made with baby bok choy?
Absolutely! If you are using baby bok choy just cut the baking time down to about 10 minutes.
Whether you are new to cooking bok choy or it's a vegetable you've been cooking with for years, this dish might become your new favorite. This recipe has minimal prep time and only uses a few ingredients. Roasting bok choy is the perfect way to prepare it!
Looking for more veggie side dishes? Check out:
Easy Oven Roasted Bok Choy
- 1 Bok choy
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoon sesame seeds
- ¼ teaspoon red pepper flakes
- Preheat oven to 450°. Prepare a baking sheet by lining it with parchment paper.
- Trim the bottom of the bok choy and clean thoroughly. Dry the bok choy and cut into quarters.
- Next, make the sauce by mixing the sesame oil, soy sauce, maple syrup, sesame seeds and red pepper flakes.
- Place the bok choy in a single layer on the sheet pan. Pour the sauce on top and turn the bok choy a few times to distribute.
- Loosely cover the pan with aluminum foil to prevent the leaves from burning.
- Bake in preheated oven for 20 minutes, turning and flipping them halfway through.
- Remove from the oven and plate. Pour the leftover sauce form the pan on top of the bok choy and serve.
- Store any leftover bok choy in an airtight container in the fridge for up to 4 days. For best results, reheat in the microwave.