Easy Oven Roasted Bok Choy
Oven roasted bok choy is an easy, flavorful sheet pan side dish. This beautiful vegetable is quick to prepare and is a simple way to add a pop of green to any meal.
Looking for more easy veggie Asian dishes? Try my roasted Brussels sprouts with lemon miso sauce, spicy Asian cucumber salad, or Korean coleslaw.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make oven-roasted bok choy:
- Bok choy – use the Shanghai variety for this recipe. It has light green stalks and smoother-shaped leaves (like in the photo above). You can also use baby bok choy, but because they’re smaller in size, you’ll need a larger quantity.
- Olive oil – or avocado oil.
- Kosher salt and black pepper
- Low-sodium soy sauce or tamari
- Rice vinegar
- Maple syrup
- Toasted sesame oil
- Garlic powder
- Ground ginger
- Sesame seeds – for garnish.
How to Make Oven Roasted Bok Choy: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prep the bok choy. Slice each bok choy in half lengthwise and rinse well with cold water, to remove any grit between the stalks. Pat dry thoroughly with a clean kitchen towel or paper towel.
- Make the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, garlic powder, and ground ginger.
- Season. Drizzle olive oil over the bok choy and sprinkle with a pinch of kosher salt and freshly ground pepper. Toss gently to coat.
- Roast. Arrange the bok choy, cut side up, in a single layer on a large baking sheet. Brush the sauce over the top. Bake until the edges are golden and crispy and the stalks are tender.
- Garnish. Transfer the roasted bok choy to a serving platter. Pour the remaining sauce from the sheetpan over the top and sprinkle with sesame seeds.
Helpful Tips
- Dry the bok choy well after washing. Excess moisture will steam it instead of roasting.
- There are many different varieties of bok choy. The two most commonly found varieties in the U.S. are Shanghai bok choy (even though they’re often called baby bok choy) and regular bok choy. Regular bok choy has long white stalks with crinkly deep green leaves. Baby bok choy looks like a mini version of regular bok choy.
Quick Tip: You don’t need parchment paper. Because you’re tossing the bok choy with olive oil before baking it, the direct contact with the pan helps crisp the leaves.
Storage
Roasted bok choy is best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in the oven, skillet, or microwave.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this this oven roasted bok choy recipe using what you already have? Here are some ideas…
- No rice vinegar? – use lime or lemon juice instead.
- No garlic powder? – use 2 cloves of minced garlic instead.
- No ground ginger – use 1 teaspoon of freshly grated ginger.
- Make it soy free – use coconut aminos and add a little salt, to taste, to the sauce since it’s not as salty as soy sauce or tamari.
- Make it spicy – add red pepper flakes, sriracha, or cayenne pepper to the sauce.
- Add-ins – lemon zest or lime zest for more flavor.
Frequently Asked Questions
There’s no difference as they’re the same vegetable. They have different names depending on where you’re located. In the U.S., it’s called bok choy. Whereas, in the U.K. it’s known as pak choi. It’s also sometimes referred to as Chinese white cabbage.
The whole vegetable is edible, just be sure to rinse the stalks and dark leafy greens thoroughly beforehand.
Occasionally, bok choy will have black flecks on the ribs that look like dirt, but don’t come off. These black flecks known as “pepper spots” are a harmless cosmetic condition that has no impact on taste or texture.
More Side Dish Recipes
- Bok Choy Salad With Sesame Lime Dressing
- Roasted Brussels Sprouts With Lemon Miso Sauce
- Spicy Asian Cucumber Salad
- Korean Coleslaw
I hope you love this Oven Roasted Bok Choy! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Oven Roasted Bok Choy
Ingredients
- 4 Shanghai bok choy see notes below
- 2 tablespoons olive oil or avocado oil
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- sesame seeds for garnish
Instructions
- Preheat the oven to 400ºF/200ºC.
- Slice each bok choy in half lengthwise and rinse well with cold water, to remove any grit between the stalks. Pat dry thoroughly with a clean kitchen towel or paper towel.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, garlic powder, and ground ginger. Set aside.
- Drizzle olive oil over the bok choy and sprinkle with a pinch of kosher salt and freshly ground pepper. Toss gently to coat.
- Arrange the bok choy, cut side up, in a single layer on a large baking sheet. Brush the sauce over the top. Bake for 12-15 minutes or until the edges are golden and crispy and the stalks are tender.
- Transfer the roasted bok choy to a serving platter. Pour the remaining sauce from the sheetpan over the top and sprinkle with sesame seeds.