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Roasted Bok Choy with Soy-Sesame sauce - learn how to roast bok choy in oven by following this easy vegetable recipe that takes only 10 mins from start to dinner. So healthy and delicious!
How To Roast Bok Choy
I love a good healthy Chinese vegetable and one of my favorite recipes is garlic bok choy.
If you are looking for an easy, quick and healthy vegetable for daily consumption, look no further than bok choy, oven roasted in an oven.
When you don’t want to cook up a storm in the kitchen, oven roasting is the way to go.
Keto Recipe
To make this dish keto friendly, I came up with some recipe ideas. This roasted bok choy is hassle free, with a delicious sesame soy dressing. In the recipe card below, you will learn how to cook boy choy in 10 minutes by roasting it in the oven.
Frequently Asked Questions
Bok choy are leafy greens with stems. The entire vegetable is edible, so you can eat the stems and leaves. Before cooking, you might want to trim off the tough chewy part of the bottom stems.
The easiest way to clean the vegetables is by soaking them in cold water, in a big bowl or container. This will remove the majority of the dirt from the leaves and stems. For stubborn dirt hiding in the inside stems, rinse it with cold running water.
This recipe is only 84 calories per serving.
What To Serve With Roasted Bok Choy
This meal is best served with a main dish. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Roasted Bok Choy
Ingredients
- 1 lb (500g) bok choy
- 1 tablespoon olive oil
- 3 dashes ground black pepper
- 2 tablespoons soy sauce
- 3/4 tablespoon sugar
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white sesame seeds
Instructions
- Preheat the oven to 400°F (207°C). Clean and rinse the bok choy, trim off the stems at the bottom, and slice it into quarters. Prepare the dressing by combining the soy sauce, sugar, apple cider vinegar, sesame oil, and sesame seeds. Stir well to mix and set aside.
- Toss the bok choy with olive oil and black pepper. Arrange it on a baking sheet lined with parchment paper. Cover the bok choy with aluminum foil to prevent the leaves from burning. Alternatively, you can place the bok choy with the inner stems facing down to avoid burnt leaves.
- Roast in the oven for 8 minutes. Transfer the bok choy to a serving platter, drizzle with the sauce, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so simple and delish
Yes, very simple and delicious.
If you don’t like the browned ends or the burn try folding the leafy ends under the body of the bok choy and leave the cut sides facing up.
Good idea thanks Rob.
Had a big bag of super tiny baby Bok Choy in So California, Made a half recipe for my wife and I,
Super easy, super quick, and super tasty, Thanks for the great recipe.
Thanks James for trying my roasted bok choy recipe!
Loved the roast bok choy but how do I stop the green leaves from drying out and burning do I need to wrap it up
Sauce was delicious
Yes you can wrap up with foil!
I am staying away from white sugar. The roasted bok choy has sugar. Can i use honey instead?
Sure.
Hello Sylvie; Your system does not know the difference between any sugars, whether they are from a bee or high fructose corn syrup or from a sweet apple or fruit juice. They all spike your insulin!
Love roasted book chop, my husband loves your recipe, I have to make at least once a week. Delicious ❤️❤️
Hi Lisa, thanks so much. I am so glad that your husband loves my recipe. :)
Hi Carla, I love my bok choy crunchy and not overcooked. Please feel free to adjust the baking time.
I never thought of roasting bak choy. Great tip!
Yes it works so well and there is nothing to clean! Just throw away the parchment paper. :)
Ha! I’m reheating the jook (rice porridge) I made last night using half of a turkey carcass and scraps of leftover turkey meat for dinner tonight, and was planning to serve steamed bok choy drizzled with sesame oil on the side. And then your email with this recipe popped up in my Inbox. Perfect timing, Bee Yin. Thanks!
Hi Niru, thanks so much, yes, great idea. :)