Roasted bok choy. While it's roasting, a homemade Asian-inspired vinaigrette comes together quickly with sesame oil, soy sauce, red wine vinegar, pepper and touch of sugar. 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.

Bok choy are leafy greens with stems. The entire vegetable is edible, so you can eat the stems and leaves. Vegan and Gluten-Free, but with lots of flavors! You can have Roasted bok choy using 3 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted bok choy

Prepare 1 of Salt.
You need 500 grams of bok choy.
It's 1 of Peanut oil.

The Bok Choy with Garlic can be perfectly served with Instant Pot Cashew Chicken , Instant Pot Mongolian Chicken or Instant Pot Garlic Sesame Chicken. There is some variation in how roasted bok choy recipes recommend cutting the bok choy. Based on my testing, fewer pieces is better. Not only does it save time, it also creates more browning and even cooking.

Roasted bok choy instructions

Heat the pot.
Put some oil into pot.
Wait until the oil have some smoke.
Put the vegetable.
Wait until 2 min and pour some water.

To cut bok choy for roasting, simply cut it lengthwise in half, then repeat the process, cutting each piece lengthwise in half again. Toss bok choy, oil, garlic and salt in a roasting pan. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy. Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.