Roasted Baby Bok Choy, my favorite veggie next to artichokes. I seriously eat baby bok choy all the time and I am FINALLY sharing my favorite and super easy way to prepare them that is insanely delicious.
I am not a fan of any other cabbage, weird I know, but the baby bok choy? I love. Maybe because its “baby” and we all know how much cuter baby versions of things are.
I will make baby bok choy with fried eggs for breakfast, with kalua pork for dinner, or as a side to any fish dish I make. It is really good with sticky rice too. I have made it many ways, grilled, sauteed with all the leaves pulled apart, but oven roasted is my favorite, and easiest!!!
One step that is crucial in making this recipe amazing is the garlic oil. Sauteeing sliced garlic in coconut oil is hands down the best thing ever. Almost as good as cake!
Even though this is a simple recipe and doesn’t need many pictures, I was having fun photographing this recipe and decided to do a little wordless step by step. Recipe is at the bottom of the post. Some notes : I love using tamari ( gluten free soy sauce), soy sauce or balsamic vinegar with the baby bok choy, depending on what I am serving it with.
Usually with fish or pork I will use the tamari or soy sauce, with chicken I will use balsamic. Either way is super good. I also have made this with sauteeing the green leaves for several minutes but sometimes this cooks them too much and I have found that the heat of the pan from the walnuts wilts them just enough that they are perfectly cooked with the heat off.
And now, my step by steps in photos:
Trim off the tops of the bok choy.
Cut the bottoms in half and place in a glass or metal roasting dish.
Sizzle the garlic slices in oil to make the garlic infuse oil.
Discard the garlic, brush the cut baby bok choy halves with the oil.
Roughly chop the tops of the bok choy
Roast the walnuts in oil
Add the chopped bok choy tops
When the bottoms are done roasting top with the sautéed tops and walnuts
Simple, healthy and super delicious.
- 5-8 Baby Bok Choy
- 6 Tbsp coconut oil
- 6 cloves garlic, peeled and sliced
- 8-10 Tbsp walnuts, roughly chopped
- 1/2 tsp freshly ground black pepper
- 2 tsp lemon juice
- 1 tsp sea salt (if using balsamic vinegar)
- 1-3 tsp tamari, soy sauce or balsamic vinegar
Start with the lesser amounts of tamari/soy sauce or balsamic and add more if desired
So there you have it, my favorite veggie prepared my favorite way! One of these days I will make my artichokes recipe to share. It’s just as good and as easy to make.