This oven roasted bok choy recipe is quick and easy to make and a great side dish. Just a few simple steps will transform the humble bok choy to an incredibly delicious addition to your meal. This dish will be your new favorite way to prepare bok choy.
I love finding fresh bok choy at the farmer's market or in my csa. There are so many different ways to prepare this versatile vegetable. The easiest way is to roast it in the oven under high heat to make a tasty side dish.
While I usually make this as a side dish, I also like putting leftover bok choy on sandwiches. It adds flavor and texture!
Looking for more recipes with leafy greens? Try my sauteed rainbow chard and Instant Pot collard greens.
Jump to:
Why You'll Love This Recipe
- Easy to make: Simply mix together the sauce ingredients, pour over prepped bok choy, and bake!
- Flavorful: We love the flavor of bok choy. The simple sauce in this recipe is super delicious.
- Nutritious: Bok choy, like all leafy greens, are nutritious. See below for the benefits!
What is Bok Choy?
Bok choy is a type of Chinese cabbage. It is a leafy vegetable with thick white stalks and dark green leaves. You eat both the stalk and the leaves.
This delicious leafy veggie is highly nutritious and low in calories. According to Healthline, it is an excellent source of vitamins A, C, and K, as well as folate, calcium, and potassium. Bok choy is also rich in antioxidants and dietary fiber.
Ingredient Notes
- Bok choy - You can also use baby bok choy. Just cut the baking time down to about 10 minutes.
- Sesame oil - If you don't have any sesame oil, you can substitute with olive oil. However, it's the sesame oil that delivers so much Asian flavor.
- Soy sauce - You can use reduced sodium or regular soy sauce.
See the recipe card below for the full list of ingredients and amounts needed.
How To Make Oven Roasted Bok Choy
Step 1: To start, preheat the oven to 450. Prepare a baking sheet by lining it with parchment paper.
Step 2: Next, trim the bottom of the stalks and clean the bok choy thoroughly. (See below) Quarter the bok choy and set aside. Depending on the size, you may want to pull apart some of the stalks to separate them a bit.
Step 3: In a small bowl, mix together the sesame oil, soy sauce, maple syrup, sesame seeds, and red pepper flakes.
Step 4: Place the dried bok choy in a single layer on the prepared sheet pan. Pour the sauce over the leafy greens and turn them over a few times to coat. Loosely cover in aluminum foil to keep the leaves from burning.
Step 5: Bake in the preheated oven for about 20 minutes, flipping halfway. Remove from the oven and plate. Pour the leftover sauce from the pan on top of the bok choy and serve.
Expert Tip
- I recommend turning or flipping the bok choy half way through to make sure the leaves don't burn and it cooks more evenly. You want the end result to be slightly tender stalks with crispy leaves.
How to Clean and Cut Bok Choy
Cleaning
You need to clean bok choy thoroughly as it can get gritty - think leeks. First trim the ends of the bok choy stalks. Next, separate the stalks and rinse under running water to remove any dirt or sand.
You can also soak the bok choy in water which helps loosen any grit. Pat dry with a paper towel.
Cutting
How to cut bok choy depends on if you plan to cook it whole or chopped up. If you want to keep the stalks whole, as we are in this dish, you just need to trim the ends of the stalks.
However, if you need the bok choy chopped up for a different dish, you want to first still trim the bottom of the stalk. Then you want to separate the stalk from the leaves and cut each part separately. This is because the stalk takes much longer to cook than the leaves.
Baby Bok Choy vs. Regular Bok Choy
The main differences between baby bok choy and regular bok choy are in their size and texture.
- Size: Baby bok choy is smaller in size compared to regular bok choy. It's between 4 to 6 inches in length, while regular bok choy can grow up to 12 to 16 inches long.
- Texture: The stalks and leaves of regular bok choy are hardier than baby bok choy.
- Cooking time: Baby bok choy requires less cooking time than regular bok choy because of it's size and texture. Baby bok choy can be cooked quickly, often stir-fried or sautéed, while regular bok choy needs more time to soften the stalks.
Storage and Recipe FAQs
Store any leftover bok choy in an airtight container in the fridge for up to 4 days. For best results, reheat in the microwave.
Yes, you can eat bok choy raw. It's delicious in salads or even on sandwiches.
Bok choy is also known as bok choi or pak choi. You might also see it called Chinese cabbage.
Bok choy has a mild and slightly sweet flavor, a bit similar to cabbage. The stalks are crunchy and the leaves are softer. It's very versatile and is commonly used in Asian cuisine in stir-fries, soups, salads, and steamed dishes.
More Vegetable Side Dishes
If you tried this Oven Roasted Bok Choy Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Oven Roasted Bok Choy
Ingredients
- 1 bok choy
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1 tablespoon maple syrup
- 2 teaspoon sesame seeds
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 450°. Prepare a baking sheet by lining it with parchment paper.
- Trim the bottom of the bok choy and clean thoroughly. Dry the bok choy and cut into quarters.
- Next, make the sauce by mixing the sesame oil, soy sauce, maple syrup, sesame seeds and red pepper flakes.
- Place the bok choy in a single layer on the sheet pan. Pour the sauce on top and turn the bok choy a few times to distribute. Loosely cover the pan with aluminum foil to prevent the leaves from burning.
- Bake in preheated oven for 20 minutes, turning and flipping them halfway through.
- Remove from the oven and plate. Pour the leftover sauce form the pan on top of the bok choy and serve.
- Store any leftover bok choy in an airtight container in the fridge for up to 4 days. For best results, reheat in the microwave.
Equipment
- Baking sheet
Notes
- Make sure the cleaned bok choy is relatively dry before putting it on the baking sheet. If it's too wet then it can get soggy.
- You can customize the taste by making it sweeter or spicy. Simply increase either the amount maple syrup or the red pepper flakes.
- Instead of reheating the leftover bok choy, you can keep it cold and have it as a sandwich topper. You may want to cut any really large pieces.
Jen says
By far my favorite way to make bok choy. I love roasting leafy greens in the oven. These are delicious.