Best 5 Roasted Bok Choy Recipes
## Roasted Bok Choy: A Nutritious and Flavorful Side Dish
Bok choy, also known as Chinese cabbage, is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins A, C, and K, as well as folate and fiber. Roasting bok choy is a simple and delicious way to prepare it. This cooking method brings out the vegetable's natural sweetness and caramelizes the edges, giving it a slightly smoky flavor. Roasted bok choy can be served as a side dish or added to salads, stir-fries, and soups.
There are many different recipes for roasted bok choy, but they all share a few common steps. First, the bok choy is washed and trimmed. Then, it is tossed with olive oil, salt, and pepper. Some recipes also call for adding garlic, ginger, or other spices. The bok choy is then roasted in a preheated oven until it is tender and slightly browned.
Roasted bok choy is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber. It is also low in calories and fat. This makes it a good choice for people who are trying to lose weight or maintain a healthy weight.
**Here are some of the recipes included in the article:**
* **Simple Roasted Bok Choy:** This is a basic recipe that uses only a few ingredients. It is a good option for people who are new to roasting bok choy.
* **Garlic and Ginger Roasted Bok Choy:** This recipe adds garlic and ginger to the basic roasted bok choy recipe. The garlic and ginger add a lot of flavor to the dish.
* **Sesame Roasted Bok Choy:** This recipe uses sesame oil and sesame seeds to give the roasted bok choy an Asian flair.
* **Honey Roasted Bok Choy:** This recipe uses honey to add a touch of sweetness to the roasted bok choy.
* **Spicy Roasted Bok Choy:** This recipe uses chili peppers to add a bit of heat to the roasted bok choy.
No matter which recipe you choose, you are sure to enjoy this delicious and healthy side dish.
SIMPLE ROASTED BABY BOK CHOY
Cooking Baby Bok Choy couldn't get any easier than this. These little guys are simply seasoned with salt and pepper and then oven-roasted until lightly browned and leaves are crisp. Other seasonings could be used as well per your preference.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
- Serve immediately and enjoy.
Nutrition Facts : Calories 74.8, Fat 7, SaturatedFat 1, Sodium 364.6, Carbohydrate 2.6, Fiber 1.2, Sugar 1.3, Protein 1.7
ROASTED BABY BOK CHOY
Steps:
- 1. Preheat the oven to 375 degrees. 2. Remove any wilted leaves from the bok choy, then cut off the top half of the largest leaves and discard. Wash the bok choy and shake off any excess water. 3. Cut each head of bok choy in half through the core, leaving the cores intact. Place on two sheet pans, drizzle with olive oil, sprinkle with salt and pepper, and toss. 4. Turn the bok choy cut sides down and roast for 20 minutes, until the small core is just tender. Sprinkle with salt and serve hot.
SLOW ROASTED SALMON WITH BOK CHOY & COCONUT RICE
This is from Cooking Light magazine (not sure which issue). I was going to post all 3 recipes separately but they seem to all go together so here it is.
Provided by Oolala
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 250°F.
- For the salmon, sprinkle evenly with 1/2 teaspoons salt and pepper. Place salmon, skin sides down on a baking sheet coated with cooking spray. Bake at 250°F for 30 minutes until fish flakes easily with fork or until desired doneness.
- For the rice, rise with cold water and drain. Combine rice with coconut milk, 1 1/2 cups cold water, and 1/4 teaspoons salt in a medium saucepan. Bring to a boil over high heat, stir once. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Let stand 10 minutes and stir in green onions.
- For the bok choy, heat oil in a large non-stick skillet over medium-high heat. Add bok choy and ginger, sauté for 1 minute. Add sake and 1/4 teaspoons salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.
- For the sauce, combine juice and remaining ingredients, stirring well with a whisk.
- Serve salmon with sauce, bok choy and rice.
Nutrition Facts : Calories 463.6, Fat 11, SaturatedFat 1.5, Cholesterol 87.5, Sodium 850.8, Carbohydrate 46.7, Fiber 3.4, Sugar 7.7, Protein 39.9
OVEN-ROASTED FLOUNDER WITH BOK CHOY, CILANTRO, AND LIME
Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Provided by Bon Appétit Test Kitchen
Categories Fish Roast Quick & Easy Low Cal Dinner Lime Healthy Bok Choy Cilantro Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
- Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
- Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.
ROASTED BOK CHOY
A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!
Provided by Percy Lee Owen
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 479.2 mg, Sugar 2.8 g
Tips:
- Select the right bok choy: Look for bok choy that is firm and has deep green leaves. Avoid any wilted or bruised leaves.
- Prepare the bok choy properly: Before roasting, trim the root end of the bok choy and cut it in half lengthwise. Remove any wilted or discolored leaves.
- Season the bok choy well: Use a combination of salt, pepper, garlic powder, and onion powder to season the bok choy. You can also add other spices or herbs, such as paprika, cumin, or chili powder.
- Roast the bok choy at a high temperature: Roasting the bok choy at a high temperature will help to caramelize the sugars in the vegetable and give it a slightly crispy texture.
- Keep an eye on the bok choy while it is roasting: Bok choy can quickly go from roasted to burnt, so it is important to keep an eye on it while it is cooking.
Conclusion:
Roasted bok choy is a delicious and healthy side dish that can be enjoyed as part of a variety of meals. It is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals. With its slightly sweet and smoky flavor, roasted bok choy is sure to be a hit with everyone at the table.
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