Ingredients
Vegetables
- 1 pound bok choy (Shanghai Bok Choy recommended)
Sauce
- 2 large cloves garlic, minced
- 2 Tbsp toasted sesame oil
- 1 Tbsp tamari or soy sauce (choose tamari if gluten-free)
- 1 Tbsp rice vinegar
- 2 tsp maple syrup
- 1/2 tsp ground ginger
Seasoning & Garnish
- Black pepper, to taste
- Salt, if needed
- Chopped green onion, for garnish
- Sesame seeds (black or white), for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the bok choy.
- Prepare Bok Choy: Slice the bok choy in half lengthwise, then place the sliced bok choy face side up on a baking dish or sheet pan, ensuring even spacing for roasting.
- Make Sauce: In a small bowl, whisk together the minced garlic, toasted sesame oil, tamari or soy sauce, rice vinegar, maple syrup, and ground ginger until well combined to create a flavorful glaze.
- Brush Sauce Over Bok Choy: Generously brush the sauce mixture over the bok choy, making sure to coat all the nooks and crannies for maximum flavor. Season with black pepper to taste and add salt if desired.
- Roast: Place the baking dish in the preheated oven and roast the bok choy for approximately 12 minutes, or until the edges are lightly browned and the stalks are tender. Cooking time may vary depending on the size and thickness of the bok choy.
- Garnish and Serve: Remove from the oven, then garnish with chopped green onions and sesame seeds before serving for added texture and taste.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Adjust roasting time based on the thickness of bok choy; thinner stalks may cook faster.
- For a spicier kick, consider adding a pinch of red pepper flakes to the sauce mixture.
- This dish pairs well with grilled meats, rice, or as part of a vegetable medley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to retain texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
- Diet: Gluten Free
