Ever since my sister-in-law and her husband made a grilled, marinated baby bok choy alongside dinner one night I have been on a baby bok choy kick! I’m just loving it. I haven’t quite been able to recreate their dish because I don’t have a grill. It’s just not the same. The high heat of the grill cooks and chars the veg while still leaving it crisp and fresh. A few times I’ve cooked it on the stove and ended up making it too mushy. As soon as I get it just right, I’ll share.
This recipe was developed out of my desire to find new ways to cook with baby bok choy. I peeled the leaves apart until I got to the center. After peeling most of the leaves off, I got to and left the tiny heart of the baby bok choy in tact, using it as well. I tossed them with some walnut oil, garlic, ginger, salt and pepper.
Next, I arranged them on two baking sheets and cooked them in the oven until the leaf ends were slightly crisped. Delicious. Repeater. (We judge dishes in my house by whether or not we’d make them again. If we make something so tasty we’d repeat cooking it, it’s a good one. This one falls into that category.)
- 2 tablespoons walnut oil
- 3 cloves garlic, minced
- 1 inch piece ginger, grated or minced
- 4 baby bok choy, root end trimmed and separated into individual leaves
- salt and pepper, to taste
- Preheat oven to 425 F.
- In a large bowl combine the oil, garlic, ginger, salt and pepper.
- Add the bok choy and toss to coat.
- Lay bok choy on two baking sheets in one even layer.
- Bake for 15-18 minutes, or until the leaf ends are browned and crispy but not burned.
Wow! Alicia I Love it. It tastes Great! Thank you 🙂