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Roasted Baby Bok Choy

August/September 2006

Your rating: None Average: 3.4 (187 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

4 Reviews for Roasted Baby Bok Choy

01/27/2015
Anonymous
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!

Comments
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 39 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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