Roasted Baby Bok Choy

After a recent Sunday dim sum feast, we stopped by the Asian market to pick up a few things, including an inexpensive bagful of beautiful baby bok choy. (Love living in an ethnically diverse suburb. Other flavors like Mexican, Cambodian and even Persian are alsso right around the corner.)

Here's a simple recipe I used. The lemony mirin dressing would be great on other things as well...spinach, broccoli and asparagus jump to mind.



Roasted Baby Bok Choy
Makes 4 servings.


4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons sesame oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon mirin
Freshly ground pepper, to taste

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, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.