SIMPLE ROASTED BABY BOK CHOY
Cooking Baby Bok Choy couldn't get any easier than this. These little guys are simply seasoned with salt and pepper and then oven-roasted until lightly browned and leaves are crisp. Other seasonings could be used as well per your preference.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
- Serve immediately and enjoy.
Nutrition Facts : Calories 74.8, Fat 7, SaturatedFat 1, Sodium 364.6, Carbohydrate 2.6, Fiber 1.2, Sugar 1.3, Protein 1.7
EASY GARLIC ROASTED BOK CHOY RECIPE
A super easy oven roasted bok choy recipe, made even better with roasted garlic! It makes a naturally low carb, gluten-free, keto, paleo and healthy side dish.
Provided by Maya Krampf
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (218 degrees C).
- Cut the bok choy into fourths or eighths lengthwise (depending on how thick and leafy it is - see post above.)
- Arrange the bok choy in a single layer on a large baking sheet, cut side down. Drizzle with 2 tbsp avocado oil. Sprinkle with half of the salt and pepper. Repeat oil, salt and pepper on the other side.
- Flip back over, so that the cut side is up. Spread the minced garlic all over the bok choy with your hands.
- Roast the bok choy in the oven for 10 minutes on the lower rack. Rotate the pan and roast for about 10 more minutes, until the leaves start to get lightly charred.
Nutrition Facts : Calories 152 kcal, Carbohydrate 5 g, Protein 3 g, Fat 14 g, Sodium 581 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
10 MINUTE LEMON GARLIC SAUTEED BOK CHOY
Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it's important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it's okay to transfer everything out of the pan a minute early.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 10m
Yield Makes approximately 4 servings
Number Of Ingredients 6
Steps:
- Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
- Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
- Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
- Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
- Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
Nutrition Facts : Calories 60, Protein 1 g, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0 mg
EASY ROASTED BOK CHOY RECIPE
This tender crisp roasted bok choy recipe makes an easy and healthy 12 minute, low calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and sprinkle of sesame seeds.
Provided by Cheryl
Categories Side Dish
Time 12m
Number Of Ingredients 10
Steps:
- Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.27 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
Nutrition Facts : Calories 150 kcal, Carbohydrate 11 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 318 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BACON-Y BOK CHOY
Super easy side dish for those nights you want something different and fast! This can also morph into a main course if served over rice.
Provided by SHUNPR
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
- Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!
Nutrition Facts : Calories 97 calories, Carbohydrate 6.6 g, Cholesterol 10.2 mg, Fat 5.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 1.5 g, Sodium 361.8 mg, Sugar 3.1 g
ROASTED BOK CHOY
A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!
Provided by Percy Lee Owen
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 479.2 mg, Sugar 2.8 g
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OVEN ROASTED BOK CHOY WITH GARLIC - SWEET AND SAVORY …
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5/5 (5)Total Time 23 minsCategory Appetizer, Main CourseCalories 117 per serving
- Position oven rack in the middle of the oven. Line a 17inch baking sheet with parchment paper and set aside.
- Slice and remove the bottom part of the bok choy, I usually slice off about 1/2 inch. Wash the baby bok choy and dry using paper towels.
- Lay bok choy evenly on the baking sheet and drizzle with olive oil. Sprinkle with sea salt, red pepper flakes and ground black pepper. Add the minced garlic over the bok choy and distribute evenly.
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4.7/5 (15)Total Time 10 minsCategory Chinese RecipesCalories 81 per serving
- You can clean bok choy by rinsing the vegetables with cold running water. Make sure you rinse the insides of the bok choy as dirt and sands might be trapped inside. You can also soak the bok choy in cold water for 5 minutes before draining. Use a colander to drain the excess water before preparing the bok choy.
- Cut 1-inch off the bottom part of the stems. You can pull off the leaves. If the leaves are bigger, you can cut into halves or chop into pieces.
- If you have baby bok choy, just trim off the bottom part of the stems. You don't have to cut or chop them since they are small in size.
11 TASTY AND EASY BOK CHOY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda Parkinson
- Garlic Bok Choy With Chili Paste. On a busy night when you don't have a lot of time to fuss around in the kitchen, a stir-fry dish like this will come in handy.
- Stir-Fry Baby Bok Choy. Baby bok choy is popular because it has a more delicate flavor than adult varieties. It's a nice option for the simplest of stir-fry dishes and for steaming.
- Shrimp With Chinese Greens. As you continue to explore the many uses of bok choy, you'll find that it pairs nicely with many things. You'll also notice that bok choy is sometimes called "Chinese greens."
- Roasted Bok Choy. As with many other vegetables, bok choy becomes rich and nutty when roasted in a hot oven. This recipe kicks up the flavor level a notch with a homemade Asian vinaigrette made of soy sauce, sesame oil, and vinegar.
- Lion's Head Meatballs. For a meal that is extraordinary, turn to the classic Shanghai dish known as lion's head meatballs. It's a casserole that features large pork meatballs meant to symbolize a lion's head.
- Bok Choy Chicken Soup. Bok choy leaves are a perfect ingredient for delicious homemade soups. This particular recipe requires just six ingredients and it's the perfect foundation for your own custom touches.
- Chicken Stir-Fry With Bok Choy and Garlic Sauce. A tangy sauce is a great contrast to the sweetness of bok choy in this tasty chicken stir-fry. The recipe cooks up fast, though you do have to remember to allow half an hour for the chicken to marinate.
- Rice With Bok Choy and Gammon. Simple is often best when it comes to bok choy recipes and this is another perfect example. This is a simple rice dish that will be ready before you know it.
- Five-Spice Pork With Bok Choy and Green Onions. Five-spice powder is a staple in Chinese cuisine and it can add a nice kick to any stir-fry. When added to a dish, it's unmistakable flavor enhances everything else, as you'll see with this recipe.
- Bok Choy and Shiitake Mushroom Stir-Fry. The delicate flavor of bok choy is also a great companion for the earthy flavor of shiitake mushrooms. You'll find this combination in many recipes, including this simple and quick vegetarian stir-fry.
EASY ROASTED BABY BOK CHOY • SALT & LAVENDER
From saltandlavender.com
Reviews 2Category Side DishCuisine AsianTotal Time 15 mins
- Preheat oven to 450F. Move the rack to the middle of the oven. Line a large baking sheet with parchment paper.
- Cut the baby bok choy in half lengthwise and trim the dry ends if needed (the white part). Place the baby bok choy on the baking sheet. Pour olive oil on both sides of each piece of bok choy (and rub it in), then grind some pepper on each piece too. I like to roast it face-down first. Place the baking sheet in the oven and roast for 5 minutes/side (it will be tender-crisp with some crispy leaves). If you want it done more, roast it a little longer.
- Meanwhile, whisk the soy sauce, lemon juice, garlic powder, and red pepper flakes together in a small bowl.
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5/5 (2)Total Time 10 minsCategory SidesCalories 56 per serving
- Under running water, peel the bok choy leaves and separate them, while rubbing off any dirt. Place them in a bowl until you are ready to cook.
- In a large pan over medium-high heat, preheat your pan. Then, add the oil and garlic and cook for about 30 seconds or until fragrant and slightly brown. Add the sliced onion and stir.
- Add your bok choy leaves immediately and stir until you’ve coated the leaves in the garlic oil thoroughly. Cover with the lid and cook for about two minutes.
OVEN-ROASTED BOK CHOY - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
Ratings 149Category Quick & EasyCuisine Quick & EasyTotal Time 15 mins
- Whisk together all of the ingredients for the marinade in a small bowl. Pour over the bok choy and use tongs to gently mix.
- Place marinated bok choy onto a large parchment-lined baking sheet, moving it about to create an even layer. Transfer to oven and bake for 5 minutes. Remove tray from oven. Using tongs, turn bok choy over and move about on the sheet in an even layer. Return to oven and bake for no more than 5 minutes, less if you like it more crispy.
- Transfer bok choy to an attractive service platter. Garnish with a squeeze of fresh lemon juice and sprinkle of salt and pepper. Add additional chili flakes if desired. Serve immediately.
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- Clean and rinse the bok choy, trim off the stems at the bottom, slice and quartered. Prepare the dressing by combining the soy sauce, sugar, apple cider vinegar, sesame oil and sesame seeds. Stir to mix well, set aside.
- Toss the bok choy with the olive oil and black pepper. Arrange them on a baking sheet lined with parchment paper. Cover the bok choy with aluminum foil to avoid the leafy leaves from burning. You may also turn the bok choy with the inside stems down to prevent burnt leaves.
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- Rinse the baby bok choy in cold water to remove any grit or bugs. Yes bugs like to live in baby bok choy.
- Slice off the dark green leaves and then slice the white stalks in half lengthwise. Place the stalks in a baking dish, roughly chop the leaves and set those aside.
- In a medium sauce pan over med-low heat, melt the coconut oil and add the garlic slices and heat until the garlic starts to turn brown. Quickly remove the garlic with a slotted spoon and discard the garlic and turn off the heat. Using a pastry brush or a spoon divide half of the garlic oil over the baby bok choy stalks in the roasting pan, saving the remaining oil in the saucepan. Season with ground black pepper, lemon juice and sea salt if using balsamic vinegar. If using soy sauce don’t add additional salt.
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