Roasted Bok Choy

By June 21, 2013Bok Choy, Herbs, Recipes

Roasted Bok Choy       

From Eating Well


We all love Bok Choy at Farmer Dave’s!  We eat it raw fresh out of the fields as a refreshing crunchy snack during hot summer days.  It’s satisfying, mild, and wonderfully healthy!  One cup of bok choy contains only 9 calories!  It’s a great source of Vitamin C, K, A and the B vitamins and it’s full of cancer fighting antioxidants.


Bok choy is best when eaten promptly but can be stored wrapped in plastic in your fridge for 2-3 days.  


Try it in a stir fry, soups, or use it as a substitute for cabbage in your favorite coleslaw recipe.  Here’s a great recipe for roasted bok choy, because really, roasting is a simple way to make every vegetable delicious.



  • 1 head bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (can substitute sherry or white wine with a pinch of sugar)
  • Freshly ground pepper, to taste
Directions:Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Author admin

More posts by admin