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.
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.
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.
Now that it’s fully prepped we’ll place it onto our baking sheet and cover with our ginger and garlic sauce.
Roast the bok choy until the bottoms are tender.
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.
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.
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.
Roasted Baby Boy Choy with Ginger and Garlic
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Print Pin SaveIngredients
- 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.
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Notes
- Do not cook with the sesame oil. Cooking sesame oil will result in a bitter taste, use it to finish only.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
Very good. I used a large bunch of bok choy because that is what I had. But I prefer baby bok choy. I changed sauce a little. Used only 1 clove garlic, 1/2 t ginger powder, 1/4 t chili powder because I didn’t have chili flakes, 1/4 t sesame oil. Everything else the same. It was enough sauce for the large bunch that I washed thoroughly, dried, cut the large stem leaves in half, placed on cookie sheets (I needed 2), baked in oven for about 7-8 minutes. For my husband and I it will be enough for 3 meals. Easy and will make again.
We love both regular and baby, glad you found our recipe 😀
Flavorful, easy to prepare and bakes uo beautifully!
So glad you enjoyed, thank you for your comment!! 😀