Рецепт Crispy Roasted Baby Bok Choy
Crispy Roasted Baby Bok Choy
Happy Monday everyone. I hope that your Mother’s Day celebration was just what you wanted it to be. I enjoy a simple day of being gathered with my family.
I have often said that simple can go a long way. Simple ingredients sometimes are key to making something taste oh-so-delicious. The lemon that is used to make this Crispy Roasted Baby Bok Choy is the key ingredient.
This bok choy was just another great side dish that we shared when I made the grilled tri-tip and the Cilantro Lime Grilled Corn on the cob.
It’s a great change from spinach and it tasted so delicious roasted.
Crispy Roasted Baby Bok Choy
It definitely shrinks up when you roast it. Keep that in mind. My four heads was really only enough for two people.
Author: Marlene Baird
Serves: 2
Ingredients
4 heads baby bok choy
- 4 teaspoons grapeseed oil
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ½ teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon mirin, (a Japanese rice wine)
- 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, thyme, mirin and pepper in a small bowl.
Drizzle over the roasted bok choy.
PP Value
2 PP per serving
3.2.1753
Don’t you just love the beautiful green leaves on my baby bok choy?
The next batch of baby bok choy I will use the grill.
Thanks for stopping by and have a great day.
Marlene