This Roasted Bok Choy combined with soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes, creates a tasty blend of flavors that compliments any dish.
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I love how easy it is to make this simple side dish. With just 15 minutes of prep and cooking time, you can have a delicious and nutritious side dish on the table. It takes just a few ingredients and a few minutes in a really hot oven and you’ve got something special.
Boy Choy is one of those veggies that pairs really well with all kinds of main dishes, like chicken, beef or fish, so this can be a go-to side dish to incorporate into your meal plan.
What is Bok Choy?
Bok choy, also known as pak choi or Chinese cabbage, is a type of leafy green vegetable that is a staple in many Asian cuisines, particularly Chinese cooking.
Bok choy belongs to the cruciferous family of vegetables, which also includes broccoli, kale, and Brussels sprouts. It has broad, dark green leaves and white or light green stalks that are both edible. The leaves are slightly crinkled and have a mild flavor that’s somewhat similar to spinach, while the stalks are crunchy, somewhat similar to celery, but with a sweeter flavor.
This vegetable is highly nutritious. It’s rich in vitamins A, C, and K, and also contains a good amount of calcium, magnesium, potassium, manganese, and iron.
Bok choy is widely available in grocery stores and farmers’ markets, especially those that carry a variety of Asian ingredients.
How to Serve Bok Choy
Bok choy can be eaten raw in salads, but it’s often cooked—steamed, boiled, stir-fried, or added to soups, like our favorite Bok Choy Soup. At our house, it’s a staple side dish because it’s carb-free and delicious. You can serve it alongside any main dish you’re planning, like baked salmon or pork chops.
When cooking bok choy, it’s common to separate the leafy parts from the stalks, as the stalks take a bit longer to cook. However, when you roast bok choy, it’s not usually a problem. We usually cut them in half, and the stalk gets roasted to tender while the leaves get a little char. Very tasty!
Ingredients Needed
- Baby Bok Choy – There are two types of Bok choy you can buy – baby and regular. I prefer the more tender baby bok choy. You can make as much or as little as you like with this recipe.
- Low-sodium soy sauce – Be sure to use low-sodium as the regular is packed with salt and can overpower the dish.
- Rice vinegar – If you don’t have rice vinegar on hand, you can substitute it with apple cider vinegar or white wine vinegar.
- Brown sugar – Adds a bit of sweetness and helps caramelize the bok choy.
- Sesame oil – A little bit goes a long way.
- Red pepper flakes – You can adjust the amount according to your spice preference
How to Roast Bok Choy
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicon mat. This will help with cleanup.
Cut the bok choy in half, lengthwise and wash it well to remove any dirt. Place the halves on the baking sheet.
Mix together the soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes in a small bowl.
Pour the sauce over the bok choy, reserving any excess to use for later.
Bake for 8-10 minutes, until the boy choy is tender. Serve it with the remaining sauce drizzled over, if desired.
Additional Helpful Tips
- Make sure to thoroughly rinse the baby bok choy to remove any dirt or sand particles before starting the recipe.
- To prevent the bok choy from sticking to the baking sheet, line it with parchment paper or lightly grease it with oil.
- Keep an eye on the bok choy while roasting to prevent it from overcooking and becoming too soft. The edges should turn slightly brown, indicating a nice caramelization.
Storing Options
Refrigerator: Allow the roasted bok choy to cool completely, then transfer it to an airtight container or ziplock bag. Store in the refrigerator for up to 2-3 days.
Freezer: If you have leftovers that you won’t be able to consume within a few days, you can freeze the roasted bok choy for longer-term storage. Place the cooled bok choy in a freezer-safe container or freezer bag, making sure to remove as much air as possible. Freeze for up to 2-3 months.
Thawing: When you’re ready to enjoy the frozen roasted bok choy, transfer it from the freezer to the refrigerator and let it thaw overnight.
How to Reheat
Oven: Preheat your oven to 350°F. Place the roasted bok choy in an oven-safe dish and cover with foil to prevent drying out. Reheat for about 10-15 minutes or until heated through.
Stovetop: Heat a skillet or pan over medium heat. Add a small amount of oil or cooking spray to prevent sticking. Place the roasted bok choy in the skillet and cook for a few minutes, stirring occasionally, until heated through.
Microwave: Transfer the roasted bok choy to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe wrap to retain moisture. Reheat in the microwave in short intervals, stirring occasionally, until heated through.
Steamer: If you have a steamer, place the roasted bok choy in the steaming basket or a heatproof dish. Steam for a few minutes until heated through.
Air Fryer: Preheat your air fryer to 350°F. Place the roasted bok choy in the air fryer basket and cook for a few minutes until heated through and slightly crispy.
Frequently Asked Questions
Which is the most recommended method for cooking bok choy?
Boiling or frying bok choy is a popular cooking method, but my most recommended method for cooking bok choy when you want to serve it whole as a side dish is to roast or grill it. These methods of higher heat help bring out the natural sugars in the vegetable, which really heightens the flavor.
Can I add other vegetables to the recipe?
Yes! This recipe serves as a great base, and you can customize it by adding other vegetables like bell peppers, mushrooms, or snap peas. Just ensure that the additional vegetables have similar cooking times to the bok choy.
Can I use a different type of oil instead of sesame oil?
Yes, you can use other oils besides toasted sesame oil but they won’t add the same earthy nutty flavor as the sesame oil. If you do use a different oil, I would recommend olive oil or sunflower oil.
Do you eat the white stalk of bok choy?
Yes, you can eat both the leaves and the stalks of a bok choy plant. It is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A. It’s also a good source for calcium and vitamin B6.
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Roasted Bok Choy
Ingredients
- 1.5 pounds (680.39 g) baby bok choy about 6 stalks
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1 teaspoon (4.93 ml) rice vinegar
- 1 teaspoon (4 g) brown sugar
- 1/2 teaspoon (2 ml) sesame oil
- 1/4 teaspoon (0.5 g) red pepper flakes
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon mat.
- Half and wash the bok choy to remove any dirt. Place the halves on the baking sheet.
- Mix together the soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes in a small bowl.
- Pour the sauce over the bok choy, reserving any excess.
- Bake for 8-10 minutes, until the boy choy is tender. Serve with the remaining sauce drizzled over, if desired.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.