Roasted Bok Choy

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Roast bok choy in the oven for a quick side dish. It’s tossed in a combination of sesame oil, ginger, garlic, and soy sauce for loads of flavor.

One of my favorite things about the CSA we’re currently in is the sheet variety of vegetables the farmer grows. Nearly every week there is something I’m unfamiliar with, and I love being able to try them out.

Bok choy is something that I’ve grown myself, so I knew just how to cook them when we received a bag of tiny heads. Roasted with a simple sauce, it transforms into a deliciously tender vegetable side dish.

Also known as pak choi or Chinese white cabbage, bok choy is mild in flavor. You eat the whole thing—the leaves get really soft while the stems retain just a bit of crunch after cooking. It cooks quickly, so you can make it whenever you need a last-minute side for nearly anything, from gochujang chicken to a plate of BBQ ribs.

Ingredients for roasted bok choy

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Baby bok choy heads
• Sesame oil
• Soy sauce
• Fresh garlic, minced
• Fresh ginger, minced
• Oyster sauce
• Crushed red pepper flakes

If you don’t have sesame oil on hand, you can use a neutral vegetable oil in its place. However, I do highly recommend the sesame oil for the flavor.

Leave out the oyster sauce if you are vegetarian, or look for a vegetarian version. Lee Kum Kee and other brands make a mushroom-based alternative, but be sure to check the ingredients labels.

How to make this recipe

Preheat the oven to 450°F.

Wash the bok choy: Due to the shape of the heads, dirt can get down into the crannies between the leaves. It can be easier to wash after you’ve halved the heads; just make sure to not pull off the leaves. 

Pat the bok choy dry with a clean kitchen towel or paper towels, and half lengthwise down the middle if you haven’t already before washing. Any heads that are extra small can be left whole.

In a large bowl, whisk together sesame oil, soy sauce, garlic, ginger, oyster sauce, and crushed red pepper. Add the bok choy and use tongs to gently toss, making sure the sauce gets in between the leaves.

Lightly grease a rimmed sheet pan with olive oil, then arrange the bok choy cut-side down onto it. Try to alternate the placement of the stem ends to help with even cooking. Drizzle any remaining sauce from the bowl over the top.

Roast for 7-10 minutes, until leaves are bright green and wilted, and the stems are tender but not mushy. The total amount of cooking time will depend on the size of your bok choy and how crowded the pan is.

Carefully remove from the pan (some of the leaves might have stuck slightly, try to not rip them) and transfer to a serving plate. Garnish with sesame seeds, if you like, and serve!

Storage and reheating

Leftover roasted bok choy can be stored in the refrigerator in an airtight container for up to 3 days. 

To reheat, you can simply microwave, covered, for 1 minute or until heated through. You can also reheat on the stove. Add a small amount of oil to a frying pan over medium heat and cook until warmed through.

Have extra bok choy to use? Try vegan red curry pumpkin noodle soup, egg roll in a bowl, or swap it in recipes that use green chard for a similar flavor.

This easy roasted bok choy is a favorite for fall and spring. I hope you love it too!

Roasted Bok Choy

Baby bok choy is roasted in a simple savory sauce for a quick and easy side.

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Review

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 2

Calories 104 kcal

Ingredients

  

1/2x1x2x3x

• 1 pound baby bok choy
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce, optional
• 1/2 teaspoon minced ginger
• 1/4 teaspoon crushed red pepper flakes
• Sesame seeds, for garnish

Directions

• Preheat the oven to 450°F.
• Wash bok choy, making sure to get between the leaves and stalks, but do not separate leaves from the head. Pat dry and halve vertically down through the middle.
  1 pound baby bok choy
• In a large bowl, whisk together sesame oil, garlic, soy sauce, oyster sauce, ginger, and pepper flakes.
  1 tablespoon sesame oil, 1 tablespoon minced garlic, 2 teaspoons soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon minced ginger, 1/4 teaspoon crushed red pepper flakes
• Add the bok choy and use tongs to carefully toss with the sauce, making sure it gets well coated.
• Lightly grease a rimmed sheet pan with neutral oil. Arrange bok choy cut-side down, alternating leaves and stem ends. Drizzle any remaining sauce from the bowl over the top.
• Roast for 7-10 minutes, until leaves are wilted and vibrantly green, and stems are tender.
• Remove to a serving plate and garnish with sesame seeds to serve.
  Sesame seeds

Notes

• If vegetarian, leave out the oyster sauce, or use a mushroom-based oyster sauce alternative.
• If doubling this recipe to serve 4, use two sheet pans.

Nutrition

Calories: 104 kcalCarbohydrates: 7 gProtein: 3 gFat: 7 gSaturated Fat: 1 gSodium: 569 mgPotassium: 37 mgFiber: 3 gSugar: 2 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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