Ginger Garlic Baby Bok Choy

I’m having a love affair with Baby Bok Choy. Not only does Bok choy (also referred to as Chinese white cabbage) contain vitamins C and K, plus a higher concentration of beta-carotene and vitamin A than any other variety of cabbage, it’s simply delicious. Add a little garlic and ginger to the mix and it’s magical. If you’ve never tried bok choy before, this is the perfect intro!

baby-bok-choy

Seriously, this dish will make your taste buds sing. I’m not exaggerating.

We serve this as a side dish to Steak, Sweet & Sour Chicken and even with Homemade Nuggets. Easy peasy, healthy and delicious! Enjoy!

baby boo chou

Ginger Garlic Baby Bok Choy

Ingredients:

  • 2 baby bok choy
  • 2 tsp. olive oil
  • 2 tsp. rice vinegar (for drizzling)
  • 2 garlic cloves, minced
  • 1 ½ tsp. fresh ginger, grated
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees ( alternatively, you can use your grill)
  2. Cut each bok choy head in half lengthwise.
  3. Place bok choy on a baking sheet and drizzle with olive oil then sprinkle with minced garlic and grated ginger.
  4. Roast bok choy for 10-15 minutes until the leaves start to wilt and brown.
  5. Drizzle with vinegar and add salt and pepper to taste.

Note: This easy side dish also tastes wonderful with salted nuts like peanuts or almonds.

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