There is something about baby bok choy that excites both my husband and I, every time I cook it. At first I thought it was just because baby bok choy is hard to find so we didn't have it very much. However, now that I live closer to a Wegmans (the grocery store above all other grocery stores), I can get it whenever I want and we still get excited about it. It is easier to find the regular sized bok choy, but I'm not as big of a fan. There is something about the crunchy stalks and wilted leaves that make this vegetable such a treat for us. My favorite way to make it is roasted in the oven or on the grill with hoisin sauce. The sweet tang of the sauce finds its way into all the little crevasses of the bok choy and fills each bite with delight. This recipe has the added bonus of being super simple so you can throw it together with any meat you are preparing for dinner on a weeknight.
4-6 Baby bok choy
3 tsp Hoisin sauce
1 tsp Toasted Sesame oil
2 dashes Fish Sauce
1 tsp Canola oil
Start by preheating your oven to 350 degrees.
Clean out your baby bok choy. Dirt can get stuck in between the stalks. Then cut each one in half lengthwise. Place them side by side in a roasting dish.
In a bowl whisk together the hoisin sauce, sesame oil, fish sauce and canola oil. If you don't have fish sauce you can just leave it out. It just gives it a little extra depth of flavor. If you sauce is too thick, add a little bit of water so it will drizzle over the bok choy. Season the mixture with salt and pepper to taste.
Drizzle the glaze evenly over the baby bok choy. You can spread it out with a spoon if it is clumping unevenly.
Place the pan in the oven for about 15 minutes or until the leaves are wilted and the stems are cooked through but still have a little crunch to them, Then that is all. Serve and enjoy!
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