Roasted Bok Choy

Oh, baby … bok choy! Seriously, where has this vegetable been all of my life? My husband picked up a massive pack of fresh baby bok choy a while back at our local Asian market, and it has been love at first bite ever since!

My preferred way to prepare and eat them is to pan roast them. I’ve had them in soups and broths, one of the more traditional preparations for bok choy, but I found that the bok choy gets a little too chewy, stringy and tough for my preferences. So I roast them up, and just add them to noodle dishes as I’m eating, or serve them as a delicious side. Sometimes, I’ll make a plate of them just to snack on! They are truly irresistible.


One tip though – you have to eat them fast, or keep them covered! Tender little bok choy don’t retain heat well, so they will be cold quickly if you leave them out on an open dish for too long. But with this delicious recipe, that will hardly be a problem! We can’t help but gorge ourselves on these tasty little greens the minute they are out of the pan!


Prep Time: 3 minutes

Cook Time – 2-4 minutes

Serves – 2


4-6 Fresh baby bok choy

1/2 tablespoon minced ginger

1 teaspoon soy sauce

Garlic powder, to taste

Salt & Pepper, to taste



1. Slice bok choy in half, lengthwise, and arrange on cutting board, insides facing you.

2. This is where I vary from the true WFPB diet …. I still use a small amount of olive oil at the bottom of a cast iron skillet to get the nice char that I want. Come warmer weather, I will do these on the grill, but for now, oil in pan…. go ahead, judge. It’s fine! I figure a tiny bit isn’t going to put me over that threshold and we try to use good quality oil when we do. So, heat about a tablespoon of oil in the pan, and get your pan HOT! You need to be able to cook these fast and hot to get a nice char on the greens.

3. Mix together the soy and ginger, and brush on to the greens. Get that whole, beautiful baby bok choy all lathered up, from base to greens! Don’t skimp! Then sprinkle with a little salt, pepper, and garlic powder, to your liking.


4. Once that pan is hot and ready to go, lay the bok choy into the pan, “face down”, with the insides down and the back of the greens up. Cook for about 1-2 minutes, or until they are getting crispy and brown. Even a little black is ok! The softer leaves will wilt a lot and get very brown, but trust me, it still tastes delicious! Just don’t walk away while you are cooking these. Because they do cook so quickly, you want to keep an eye on them and keep checking, so you don’t completely burn and ruin them.

5. Once the insides are crispy, flip the bok choy over and let them cook another 30-60 seconds on their backs.

6. Remove from the pan immediately, and enjoy!



4 thoughts on “Roasted Bok Choy

Add yours

  1. Cast iron really is the best pan (aside from a wok) to use for bok choy. I used to think I hated the texture of bok choy, but my old aluminum etc. pans just weren’t retaining heat well. Cast iron is good enough for me w/o stepping up to a wok.

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