Recipe by smallu
"A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
baby bok choy, halved
liquid amino acid (such as Bragg®)
red pepper flakes
freshly ground black pepper to taste
OMG, this was so good it didn't even get to the table. I scarfed it up on the hoof... Because of my food sensitivities, I omitted the black and cayenne peppers; left out the fines herbes because I didn't have them; doubled the fresh ginger; and used a bit of cumin and garam masala in lieu of curry powder. I don't know from two pounds, so I used one bunch of my csa baby bok choy. It was my one-course meal. I ate the garlic and ginger slices for dessert.
next time i may try for a sit-down meal and have a very simple fish or chicken filet, minimally seasoned (the bok choy says it all), to accompany.
i dont think i can give this a fair rating as i've tweaked the hell out of the recipe.. but i'd still like to share what i did to make this enjoyable with the ingredients i had on hand.. i used regular cabbage, light soy sauce instead of liquid amino acid, 1 t of dried ginger since i didnt have fresh, savory in place of fines herbes, and salt to taste instead of pepper to taste.. i also added a dollup of sour cream at the end.. i *might* make this for bf if im in an adventurous mood..
This bok choy recipe is fantastic! I did quadruple the hot pepper, microplaned a ton of frozen ginger into it and it was spicy-good. Now I want to use this spice mixture on chicken wings, lamb kabobs, winter squash, white potatoes, etc. It is OMG good. Thanks!
While it is probably healthy as can be I just didn't care for the flavor or texture.
Really liked this! Has lots of great flavor. I used fresh turmeric and skipped the fines herbs because I didn't have them.
We enjoyed this. I didn't measure the spices - just sprinkled with salt, tumeric, curry, basil, three cloves of garlic (for one big head of bok choy) and drizzled with olive oil. Took a bit longer than 10 minutes for some of the thicker stalks to become tender and most of them were pretty chewy despite the leaves being crisp. I liked the contrast of textures though. I would make this again.
Great recipe! Next time I will cut the bok choy in smaller pieces. Thank you for the suggestion of soy sauce...I have no idea what Amino Acid is to cook with and I used low sodium soy sauce. I did not add fine herbs because I don't know what they are. I am Italian and fine herbs to me are garlic, parsley and oregano!!! I am going to try the suggestion of beans, rice and tofu. Thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Bok Choy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 82
** Calories from Fat: 49
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This super-quick sautéed vegetable is a great change of pace.
See how to make steamed rice with fresh boy choy.
This quick and easy side dish has delicate Asian flavors.