Roasted Baby Bok Choy
(from otenma’s recipe box)
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
Source: Eating Well
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: side dish
Ingredients
- 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
- 4 teaspoons canola oil
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 1 teaspoon Mirin, (see Note)
- Freshly ground pepper, to taste
Directions
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Preheat oven to 450 degrees F.
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Toss bok choy, oil, garlic and salt in a roasting pan.
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Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl.
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Drizzle over the roasted bok choy.