Roasted Baby Bok Choy

4 Reviews
From: EatingWell Magazine August/September 2006

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

Ingredients 4 servings

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  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (see Note)
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.
  • Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 63 calories; 5 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 58 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 5908 IU vitamin A; 38 mg vitamin C; 133 mg calcium; 1 mg iron; 117 mg sodium; 527 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 fat

Reviews 4

January 27, 2015
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By: EatingWell User
Hands down favorite As a long time bok choy/shanghai lover, I've prepared it many ways but this recipe is my all time favorite. Something about the crispy curled edges of the leaves mixed with the tender crunch of the stems and the delectable flavor of tarragon and mirin with lemon just makes my toes curl!
September 14, 2013
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By: EatingWell User
A perfect way to use Tarragon I stir-fried my baby bok choy and added the dressing as it cooked. The lemon and tarragon work perfectly with the cabbage taste. It was so easy, but something different. I can see serving this to guests as an unexpected side. Pros: Ease
September 13, 2012
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By: EatingWell User
YUM! This is now my favorite way to have bok choy. The leaves got melt-in-your-mouth crisy and delicious. My husband ate almost the whole batch himself and could've had another easily. I followed the recipe and it was perfect. I might add spice if I wasn't already serving it with something spicy. The only con was that leaves in contact with the baking sheet burned a bit, which tasted great but left my kitchen a little smokey. Totally worth it! Pros: So easy and tasty!
December 25, 2011
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By: EatingWell User
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 Cons: Fat content