Roasted Baby Bok Choy

August/September 2006

Your rating: None Average: 3.4 (163 votes)

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.

Roasted Baby Bok Choy

3 Reviews for Roasted Baby Bok Choy

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.


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!

So easy and tasty!
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!

Simple preparation, Very flavorful, Great texture
Comments (1)

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Anonymous wrote 2 years 23 weeks ago

this is soooo goood ooooh

this is soooo goood ooooh what a flavor just mmm fanstastic.. but not have mirin so i used white wine instead but ohhh yes it is outstanding!!!

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