Roasted Baby Bok Choy
Roasted Baby Bok Choy
Sometimes less is more and this recipe is testament to that! Simply toss baby bok choy – which are more delicate and cook in half the time than larger bok choy – with olive oil, roast and finish with soy sauce! If you can find black soy sauce (check your local Asian market), even better!
Yield: 4 servings
Oven: 425ºF
Preparation time: 10 minutes
Cook Time: 10 minutes
4 baby bok choy, cut in half lengthways
2 tablespoons olive oil, plus more if needed
kosher salt – See kitchen note
freshly ground black pepper
as desired, drizzle soy sauce, black soy sauce if available – See kitchen note
Method:
1. Preheat oven to 425ºF.
2. Line a baking sheet with parchment paper. Add bok choy and toss with olive oil and a pinch of salt until evenly combined – see kitchen note. Spread into an even layer and place in preheated 425ºF oven. Allow to roast until just knife tender and leaves are crispy, approximately 10 – 15 minutes.
3. Remove from oven, finish with a light drizzle of soy sauce and serve while hot.
Kitchen Note: Black soy sauce is saltier than regular soy sauce and more intense in flavor but, hard to find. However, if you can find it – check your local Asian markets – hold off on your salt as the soy sauce may be all you need.