Roasted Bok Choy Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 16, 2013
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.
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Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: Dec. 6, 2012
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!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 11, 2014
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
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Cooking Level: Expert

Home Town: Trumbull, Connecticut, USA
Living In: Ellijay, Georgia, USA

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Reviewed: Feb. 25, 2014
Really liked this! Has lots of great flavor. I used fresh turmeric and skipped the fines herbs because I didn't have them.
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Reviewed: May 5, 2014
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.
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

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Reviewed: Jan. 19, 2013
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..
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Cooking Level: Intermediate

Living In: Arcadia, California, USA

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Reviewed: May 1, 2014
While it is probably healthy as can be I just didn't care for the flavor or texture.
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