This oven baked roasted bok choy is such a delicious side dish that brightens up any dinner table! Drizzled with the perfect garlic tamari sauce, it is cooked to perfection until tender and flavorful.
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With just a few ingredients and minimal effort, you can transform your baby bok choy into a beautiful dish!
The sauce - a perfect blend of garlic, tamari, sesame oil and rice vinegar makes the easy yet authentic Asian flavor. Simply pour the sauce over halved bok choy, then oven roast at high heat for just 12 minutes.
As a naturally vegan (and gluten-free) dish, it is incredibly versatile and pairs well with any protein or a bowl of rice.
Ingredients for this recipe
- Olive oil - for greasing sheet pan
- Baby bok choy - I use Shanghai bok choy, halved
For sauce:
- Garlic - minced
- Tamari soy sauce
- Sesame oil
- Rice vinegar
- Salt
For topping:
- Roasted sesame seeds - mix of white and black, or optional
How to make roasted bok choy
Step 1. Preheat the oven to 425°F / 218°C. Line and grease a baking sheet pan.
Step 2. Make the sauce mix. Combine garlic, tamari, sesame oil, rice vinegar, and salt in a small bowl.
Step 3. Arrange halved bok choy on the sheet pan with the cut side up.
Step 4. Drizzle the sauce over bok choy. Using your hands, rub the sauce into the cavity and leave.
Step 5. Roast for about 12 minutes, or until the stems are tender.
Step 6. Transfer to a large plate, and sprinkle sesame seeds.
Tips
- If your bok choy is thick, you can also cut them into quarters. Adjust the roasting time as needed.
- Exact baking time depends on the type and size of your bok choy. To check the doneness, poke with a fork and see the softness.
Variations
- Add dried shrimp, or bonito flakes (katsupobushi) to the sauce - boosts umami flavor.
- Drizzle chili oil upon serving.
FAQ
You can find bok choy at Asian grocery stores.
I like to use baby bok choy which is smaller in size and more tender and mild compared to full size bok choy. You may see the ones with white stem or green stem, but you can use them interchangeably.
Oven roasted bok choy can be stored in the fridge for up to 3 days. Microwave for a few minutes to warm up.
Pair this dish with...
Recipe
Oven Roasted Bok Choy
Ingredients
- 1 tablespoon olive oil for greasing sheet pan
- 1 pound baby bok choy halved, I use Shanghai bok choy
For sauce
- 2 cloves garlic minced
- 2 tablespoons tamari soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 pinches salt
For topping
- Roasted sesame seeds mix of white and black, or optional
Instructions
- Preheat the oven to 425°F / 218°C. Line and grease a baking sheet pan.
- Make the sauce mix. Combine garlic, tamari, sesame oil, rice vinegar, and salt in a small bowl.
- Arrange halved bok choy on the sheet pan with the cut side up.
- Drizzle the sauce mix over bok choy. Using your hands, rub the sauce into the cavity and leaves.
- Roast for about 12 minutes, or until the stems are tender.
- Transfer to a large plate, and sprinkle sesame seeds.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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