Ingredients:

  • 4 medium heads Baby Bok Choy (approx. 500 g), trimmed, washed, and halved lengthwise
  • 2 tbsp Neutral Oil (Grapeseed or avocado oil)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tsp Fresh Ginger, finely grated
  • 3 cloves Fresh Garlic, minced fine
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp Rice Vinegar (Optional)
  • Pinch Red Pepper Flakes (Optional)

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and aid clean-up.
  2. Clean the Bok Choy: Trim the root end, then slice the bok choy heads in half lengthwise. Run the halves under cold water to ensure no grit remains trapped, then pat the bok choy thoroughly dry with a clean tea towel. Moisture must be removed for crisp roasting.
  3. Oil and Season: In a large mixing bowl, toss the dried bok choy halves with the neutral oil, kosher salt, and black pepper. Ensure all surfaces are lightly coated.
  4. Arrange for Roasting: Lay the bok choy halves cut-side down (stem touching the pan) onto the prepared baking sheet. Do not overcrowd the pan; use two trays if necessary to allow air circulation.
  5. Roast: Place the tray in the preheated oven and roast for 12 to 15 minutes, until the stems are fork-tender and the leafy edges are slightly crisp and caramelized (golden brown).
  6. Prepare the Glaze: While the bok choy roasts, whisk together all the Glaze ingredients (soy sauce, ginger, garlic, sesame oil, vinegar, and pepper flakes) in a small bowl.
  7. Toss and Finish: Once cooked, immediately transfer the bok choy off the hot baking sheet and into a clean serving bowl. Pour the prepared Umami Glaze over the hot bok choy and gently toss until the greens are fully coated.
  8. Serve: Transfer immediately to a serving platter. Garnish with sesame seeds or thinly sliced spring onion if desired.