Hi friends.

I have the perfect, simple vegetable dish for you today. It literally takes about 2 minutes to assemble and not much longer in the oven.

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Let me just start by saying, if you don’t think you like cabbage, give this recipe a try. Bok choy has a more mild flavor than that of savoy or red cabbage. I bet you’ll like it. Okay so I won’t bet, I’m not a gambler. But for real, I think bok choy will win over your heart.

I adapted this roasted bok choy recipe into a spicy Asian sort of thing. We usually see bok choy used in a stir-fry or soup, but I thought this method of roasting it was so different and fun. Just get a large head of bok choy, rub all of the seasonings onto it, and roast. Easy peasy.

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p.s. One a different note, I’d like to ask for a little prayer from you guys. I’m having knee surgery tomorrow to remove a cyst and fix some wear and tear from back in my cheerleading days, so let’s pray for a successful surgery and speedy recovery. I’ll keep you guys updated throughout the process Winking smile

 

Spicy Roasted Bok Choy

Yield: Serves 4

Ingredients

  • 1 large head of bok choy
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  • 2-3 tbsp tamari (gluten-free soy sauce)
  • 2 cloves garlic, minced
  • 2 tsp red pepper flakes (less if you don't want it too spicy)
  • 2 tsp sesame seeds

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut the bok choy into quarters lengthwise. In a small bowl, whisk together the rest of the ingredients.
  3. Place bok choy on a large baking sheet and pour the marinade all over the wedges. Gently rub the bok choy with your fingers to make sure the marinade gets under some of those layers.
  4. Roast for 6-7 minutes, until wilted and tender-crisp.
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