Spicy Roasted Bok Choy
1 large head of bok choy or 2 small
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
– Preheat oven to 400 degrees.
– Cut the bok choy into quarters lengthwise or halves for smaller heads. In a small bowl, whisk together the rest of the ingredients.
– 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.
– Roast for 6-7 minutes, until wilted and tender-crisp. Cut down the roasting time depending on the size of the bok choy halves
Stir-fried Bok Choy with Garlic, Ginger and Scallions
1-1/4 lb bok choy
2 Tablespoons oyster sauce
2 Tablespoons chicken broth (low salt)
1 teaspoon cornstarch
¼ teaspoon Asian sesame oil
2 Tablespoons peanut oil
4 oz scallions (8-10) white and light-green parts cut into 3 inch lengths, halved lengthwise, if thick
2 large cloves garlic (use scapes instead, sliced in 3 inch lengths
1 ½-inch square of ginger, peeled and cut into thin matchsticks
Cut the bok choy heads lengthwise into ¾ inch wide pieces or wedges.
In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.
In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy and season with 1/8 teaspoon kosher salt. Cook, tossing frequently until the stems are pliable and lightly browned, 5-6 minutes. Add scallions, garlic, and ginger and cook for about 2 more minutes.
Remove the pan from the heat. Stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coasted most of the vegetables (a few seconds), transfer to a platter and serve immediately.