Advertisement

Roasted Baby Bok Choy

August/September 2006

Your rating: None Average: 3.5 (143 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 Recipe

3 Reviews for Roasted Baby Bok Choy

09/14/2013
Anonymous
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.

Ease
Comments
09/13/2012
Anonymous
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!

So easy and tasty!
Comments
12/25/2011
Anonymous
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)

No comments

Anonymous wrote 2 years 3 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!!!

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner