Bok choy is a variety of Asian cabbage, but very unlike the cabbage you might be most familiar with when making slaws and salads. The tender leafy greens at the top are a stark contrast to the thick stalks, providing a balance of taste and texture. You can use it raw in salads (try swapping the stems in place of celery), add it to stir-fries, grill it, or, cook it one of our favorite ways—by roasting it.
All you need is less than 20 minutes to make this easy, tasty roasted bok choy side dish. Toss the bok choy with olive oil and freshly ground black pepper then pop it into a 400 F oven. 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. You can swap in maple syrup for a refined sugar-free option, and use tamari in place of soy sauce to keep it gluten-free.
Once it comes out of the oven, the dressing is drizzled over top. We promise it’s so addictive that you might find yourself standing at the stove, eating it up immediately, so make extra.
- 12 ounces baby bok choy (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
- 1 teaspoon toasted sesame seeds
Gather the ingredients.
Preheat oven to 400 F.
Place bok choy on a rimmed baking sheet. Drizzle with olive oil and a few grinds pepper.
Bake until stalks are tender, 6 to 8 minutes.
Meanwhile, in a small bowl, combine the sesame oil, soy sauce, vinegar, and sugar. Whisk to blend.
Put bok choy on a platter or serving dish, spoon dressing over and sprinkle sesame seeds on top. Serve immediately.
- The stalks are prone to grit, much like leeks, so be sure to clean boy choy thoroughly before cooking.
- The simplest way to prep bok choy is cut it in half lengthwise, and rinse in a bowl of water to loosen any dirt or grit.
- Make it a meal by adding hot, steamed rice and leftover roasted chicken, tofu, or a soft-boiled egg.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.