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You are here: Home / Recipes / Roasted Baby Boy Choy with Ginger and Garlic Sauce

Roasted Baby Boy Choy with Ginger and Garlic Sauce

By: Courtney Published: July 7, 2019 Leave a CommentUpdated on: July 16, 2020

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Tender Roasted Baby Boy Choy with Ginger and Garlic Sauce, a quick and easy vegan side dish that you’ll to make again and again. 

cooked boy choy on a plate cut with a fork

Bok Choy is one of those veggies that you may not have had, but you’ve been missing your entire life! It’s excellent sauteed, roasted, and baby bok choy is delicious raw in salads as well. 

Whether you’re eating baby bok choy or regular bok choy, it’s definitely a cruciferous leafy green vegetable you want in your diet. Bok Choy is rich in antioxidants and has been studied for its cancer prevention. (1) (2) It’s rich in vitamin K, C, A, B6, folate, calcium, and potassium. It also has iron, manganese, vitamin B2, phosphorus, and fiber. (read all about bok choy and even more nutrition info and benefits)

HOW TO ROAST BOK CHOY

Start off by preheating your oven.

Before eating you’ll want to thoroughly wash your bok choy. Wash between the leaves as well, give it a really good rinse to make sure all the dirt is removed.

cut baby bok choy on a cutting board with cutco chef knife

After washing you can cut as desired. Since we’re roasting we like to just cut down the center lengthwise. We also trim the bottom.

garlic ginger sauce in a glass bowl with a spoon

Now that it’s fully prepped we’ll place it onto our baking sheet and cover with our ginger and garlic sauce.

bok choy ready to roast on a baking sheet

Roast the bok choy until the bottoms are tender.

roasted baby bok choy on a sheet pan

Serve on a plate and pour the remaining sauce from the sheet pan over the bok choy. You can also add a drizzle of sesame oil if desired.

cooked baby bok choy on a baking sheet with garlic and ginger

HOW TO SERVE ROASTED BABY BOK CHOY

This goes really well with your favorite Asian or Chinese recipes, or you could simply serve as a side with your favorite meals. We like to serve with white rice and chickpea broccoli with garlic sauce. 

broccoli with asian noodles on a plate with mustard napkin and gold fork

HOW TO USE LEFTOVER GARLIC SAUCE

If you have any leftover sauce you can cook it and serve it over rice, pasta, or saute/roast up more veggies! You could also roast up some broccoli with the ginger garlic sauce and pair with some spaghetti cooked in the remaining sauce. Need to add more liquid? Add a little more liquid aminos/coconut aminos or finish with sesame oil.

cooked bok choy on a plate cut with a fork
Print Recipe

Roasted Baby Boy Choy with Ginger and Garlic

Tender Roasted Baby Boy Choy with Ginger and Garlic Sauce, a quick and easy vegan side dish that you'll to make again and again. 
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Course: Side Dish
Cuisine: Chinese
Keyword: ginger garlic sauce, roasted baby bok choy, roasted bok choy
Servings: 4
Calories: 31kcal
Author: Courtney

Ingredients

  • 2 baby bok choy
  • 5 cloves garlic
  • 1/2 tablespoon ginger
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon chili flakes
  • 1/4 cup coconut aminos liquid aminos, or soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon avocado oil

Instructions

  • Preheat oven to 450 degrees F.
  • Thoroughly wash your bok choy. Wash between the leaves as well, give it a really good rinse to make sure all the dirt is removed.
  • Cut the bok choy down the center lengthwise and also trim the bottom if dirty.
  • In a small bowl combine the remaining ingredients to make the ginger and garlic sauce.
  • Place it onto our baking sheet and cover with desired amount of the ginger and garlic sauce.
  • Roast the bok choy until the bottoms are tender, about 6-8 minutes.
  • Serve on a plate and pour the remaining sauce from the sheet pan over the bok choy. You can also finished with a drizzle of sesame oil if desired.

Notes

  • Do not cook with the sesame oil. Cooking sesame oil will result in a bitter taste, use it to finish only.
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 282mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2590IU | Vitamin C: 26.6mg | Calcium: 74mg | Iron: 0.5mg
nutrition disclaimer

 

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posted in: Recipes Side Dish Vegan
bok choy coconut aminos garlic ginger

Meet Courtney

Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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