Bok Choy Recipe

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I’m a big fan of finding simple ways to prepare all kinds of vegetables, even the less common ones. This roasted bok choy recipe is one of those experiments, and it didn’t disappoint. Just like other vegetables such as roasted broccoli, roasted cauliflower, and roasted asparagus, cooking bok choy by roasting it makes it tender, browned, and brings out all the flavor. Try it when you want to change up your veggie routine!

What Is Bok Choy?

Bok choy, also known as pok choi or pak choy, is a type of Chinese cabbage with crisp white stalks, dark green leaves, and mild, slightly peppery flavor. This hearty, leafy vegetable commonly used in Asian cuisine. Bok choy recipes can be roasted, sauteed, stir-fried, or even grilled.

Ingredients & Substitutions

This section explains how to choose the best ingredients for cooking bok choy, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Bok Choy – Choose vibrant, leafy bok choy to avoid burning — fewer leaves means it will burn more easily by the time the stalks are done — and ensure even cooking. If your bok choy isn’t very leafy, cut into fewer pieces. You can make either regular roasted bok choy or roasted baby bok choy. The time will be approximately the same, but if you use very small baby bok choy, you may need to reduce the roasting time.
• Avocado Oil – Adds flavor and helps the seasonings stick. You can use other heat-safe oils, such as olive oil or coconut oil, for bok choy recipes as well. Sesame oil is a popular flavor pairing, but it burns easily, so it’s best to drizzle on at the end if you want to add it.
• Sea Salt & Black Pepper
• Garlic – I prefer fresh garlic for cooking bok choy, but you could use 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience. Thinly sliced garlic would also be delicious here (this option would be similar to my garlic roasted green beans).

VARIATION: Add Asian flavors to your bok choy recipe!

If you like, you can drizzle the bok choy with soy sauce, coconut aminos, and/or rice vinegar, add minced ginger in addition to the garlic (or use ground ginger instead), or sprinkle with crushed red pepper flakes for a kick.

How To Cut Bok Choy

Cutting this vegetable for roasting is pretty straightforward:

1. Trim the root (optional). You can trim the root first if you like, but you don’t have to if it doesn’t look tough. If you do, make sure not to cut off too much so that the stalks stay connected to each other.
2. Cut lengthwise. Start by cutting the bok choy lengthwise in half, including stems.
3. Repeat. Cut each piece lengthwise in half again. If the pieces are still thick, you can cut lengthwise a third time. The end result should be quarters or eighths, depending on the size of your bok choy and the amount of leaves.

TIP: For other bok choy recipes, you may want individual whole leaves or chopped ones.

To do this, simply cut off the root instead of only trimming it, and then pull apart the leaves. Depending on how you’ll use them, you can leave the leaves whole, or stack them and cut lengthwise and then crosswise.

How To Cook Bok Choy

This section shows how to make this roasted bok choy recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Season. Arrange the bok choy in a single layer on a large baking sheet, cut side down. Drizzle with avocado oil. Sprinkle with sea salt and black pepper. Repeat on the other side.
2. Add garlic. Flip the bok choy so that it’s cut side up, then spread the minced garlic all over it.

3. Cook. Roast bok choy in the oven on the lower rack, rotating the pan halfway through, until the leaves start to get lightly charred.

Storage Instructions

• Store: Keep leftovers from this bok choy recipe in an airtight container in the fridge for up to 3-4 days.
• Reheat: Place in a preheated oven at 300 degrees F for a few minutes until warm, or gently heat it in a skillet over medium-low heat, stirring occasionally.
• Freeze: Transfer to a freezer-safe container or zip lock bag, and store in the freezer for up to 3 months.

More Ways To Cook Bok Choy Recipes

Roasting is my favorite way to cook this veggie, but it’s not the only way! Here are some other ways to cook it:

• Sauteed – This is one of the fastest methods… sauteed bok choy takes just 10 minutes, using the same ingredients as this recipe. Cut the bok choy the same way as above. Heat olive oil in a large skillet over medium heat and saute the garlic. Then, add the bok choy in a single layer, season with salt and pepper, and saute for 2-3 minutes per side, until browned. Add a splash of water to the pan, cover, and cook for a few more minutes, until tender. You can add a couple teaspoons of sesame oil at the end as well.
• Grilled – Preheat the grill to medium-high heat. Cut and season the bok choy the same way as above. (Skip the garlic and use garlic powder instead to prevent burning.) Place bok choy on the grill and grill for 3-4 minutes per side, until the stems are tender and leaves are slightly charred. If you prefer less browning, use medium heat instead.
• Stir Fry – Chop up the bok choy into bite-sized pieces and throw it into a chicken stir fry, beef stir fry, or vegetable stir fry made in a wok (add it in the last few minutes of cooking). Bok choy stir fry is also delicious by itself, similar to how I make sauteed spinach.
• Soup – Bok choy leaves make a nice addition to ramen, or you can use sliced bok choy in place of cabbage in beef cabbage soup.
• Salad – Chopped bok choy goes perfectly with Japanese ginger salad dressing for an easy salad. You can add carrots, sliced radishes, celery, or nuts for extra crunch.

What To Serve With Bok Choy

You can serve just about any protein with roasted bok choy! Chicken, fish, beef — you name it. Here are some ideas:

Bok Choy Recipe (Easy!)

Learn how to cut and cook bok choy with this easy roasted bok choy recipe. It’s healthy, packed with flavor, and just 3 simple ingredients!

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Servings: 4 (adjust to scale recipe)

Recipe Video

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Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 425 degrees F (218 degrees C).

2. Cut the bok choy into fourths or eighths lengthwise (depending on how thick and leafy it is – see post above.)

3. Arrange the bok choy in a single layer on a large baking sheet, cut side down. Drizzle with 2 tbsp avocado oil. Sprinkle with half of the salt and pepper. Repeat oil, salt and pepper on the other side.

4. Flip back over, so that the cut side is up. Spread the minced garlic all over the bok choy with your hands.

5. Roast the bok choy in the oven for 10 minutes on the lower rack. Rotate the pan and roast for about 10 more minutes, until the leaves start to get lightly charred.

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Recipe Notes

Serving size: 1/4 of entire recipe

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 153

Fat 14.1g

Protein 3.4g

Total Carbs 5.7g

Net Carbs 3.5g

Fiber 2.2g

Sugar 2.5g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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