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The highlight of the meal!

This recipe really knocked our socks off. I normally steam or stir fry my bok choy, but I'll use this method any time I don't mind turning on the oven. I had a large quantity of the vegetable, so I quadrupled the recipe (except for the oil, which I didn't quite triple) with great results. I used the recommended substitution of sherry plus sugar for the mirin. I also subbed a pepper blend that included some hotter peppers along with the black for a little more of a kick. We loved the garlicky, piquant, fresh flavor. Outstanding!

Pros: 
Simple preparation, Very flavorful, Great texture
Recipe Reviewed: 
Roasted Baby Bok Choy
Recipe Rating: 
5
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