Roasted Bok Choy
- Women`s Corner
- January 1, 2021
From an equivalent family as broccoli and cauliflower, bok choy is an Asian sort of cabbage, but itis different in shape than the cabbages wont to make slaws and salads. The tender leafy greens at the highest are a stark contrast to the thick stalks, providing a balance of taste and texture. you'll use it raw in salads, swapping within the stems in situ of celery, add it to stir-fries, grill it, or roast it like in our flavorful recipe.
Ingredients :
- 12 ounces baby bok choy (cleaned, cut in half lengthwise)
- 2 tablespoons olive oil
- Ground black pepper (to taste)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon sugar (or maple syrup)
- 1 teaspoon toasted sesame seeds
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Method : Gather the ingredients. Preheat the oven to 400 F. Place bok choy on a rimmed baking sheet. Drizzle with vegetable oil and a couple of grinds of pepper. Bake until stalks are tender, 6 to eight minutes. In a small bowl, combine the vegetable oil , soy sauce, vinegar, and sugar. Whisk to blend. Put bok choy on a platter or dish , spoon dressing over, and sprinkle sesame seeds on top. Serve immediately. Enjoy.
