It starts out with a gentle mustard-like flavor, but roasting tames much of that sharpness.
The process creates texture contrast, transforming the tender leaves to a potato-chip crunchiness, the broad base to a moist succulence. It’s the best way to cook it.
While the bok choy is in the oven, make a quick 5-ingredient ginger sauce to pour over the vegetables.
If you like, place cooked rice under the roasted bok choy to catch any excess sauce.
Roasted Bok Choy with Ginger Sauce
Yield; 6 to 8 servings
6 medium baby bok choy
Extra-virgin olive oil to lightly coat
Coarse salt to taste
1/3 cup soy sauce
3 1/2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sugar
1 1/2 tablespoons minced fresh ginger
Optional for serving: cooked rice
1. Cut bok choy in half lengthwise; swirl in bowl of cold water and drain. Pat dry. Preheat oven to 450 degrees.
2. Toss dried bok choy with just enough oil to lightly coat leaves. Place cut side down on rimmed baking sheet. Roast in middle of preheated oven for 10 minutes; turn with a thin metal spatula and roast an additional 5 minutes.
3. Meanwhile, prepare sauce: Combine soy sauce, vinegar, water, sugar and ginger; stir to dissolve sugar. Arrange bok choy on platter and drizzle with ginger sauce, or place atop cooked rice on platter and drizzle with ginger sauce.