Roasted Shanghai Bok Choy

This is a wonderfully fresh side dish using a vegetable that may be new to you. Shanghai or baby bok choy is available Asian markets and in some grocery stores. This can also be made with bok choy just chop it in 1/2 strips.

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(1 votes, average: 5.00 out of 5)
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By Shéri Dixon, B.S.N., R.N. – Serves: 4

Prep Time: 10 minutes – Cooking Time: 6 minutes

Ingredients

1 3/4 pounds) Shanghai (baby) bok choy, each stalk cut in half

6 teaspoons avocado oil

2 cloves garlic, minced

¼ teaspoon Pink Himalayan salt

½ teaspoon freshly grated lemon zest

2 tablespoons lemon juice

1½ teaspoons chopped fresh tarragon or ¾ teaspoon dried tarragon or dried chervil

1 teaspoon mirin, (see Note)

Freshly ground black pepper to taste

Instructions

1

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack for about 6 minutes or 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.

Nutrition

84 Calories

3g Carbohydrates

8g Fat

1g Fiber

1g Protein

1g Saturated fat

233mg Sodium

2g Sugar

6g Unsaturated fat

Notes

Note: Mirin is available in Asian markets, some grocery stores and on Amazon. Mirin is rice wine used in Japanese cooking. You can substitute sherry or white wine with a pinch of sugar may be substituted. A microplane zester makes quick work of zesting a citrus fruit.