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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.
Course
Side Dish
Cuisine
Chinese
Keyword
ginger garlic sauce, roasted baby bok choy, roasted bok choy
Prep Time
5
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
11
minutes
minutes
Servings
4
Calories
31
kcal
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:
31
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
282
mg
|
Potassium:
15
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2590
IU
|
Vitamin C:
26.6
mg
|
Calcium:
74
mg
|
Iron:
0.5
mg