Description

From the same family as broccoli and cauliflower, bok choy is an Asian variety of cabbage, but it is different in shape than the cabbages used to make slaws and salads. The tender leafy greens at the top are a stark contrast to the thick stalks, providing a balance of taste and texture. You can use it raw in salads, swapping in the stems in place of celery, add it to stir-fries, grill it, or roast it such as in our flavorful recipe. For our recipe, we use baby bok choy, smaller in size and very tender, but if all you can find is regular bok choy, the result will be equally flavorful, although it might need a couple of extra minutes in the oven as the stalks are tougher.

Directions

1. Gather the ingredients.
2. Preheat the oven to 400 F. Place bok choy on a rimmed baking sheet. Drizzle with olive oil and a few grinds of pepper.
3. Bake until stalks are tender, 6 to 8 minutes.
4. In a small bowl, combine the sesame oil, soy sauce, vinegar, and sugar. Whisk to blend.
5. Put bok choy on a platter or serving dish, spoon dressing over, and sprinkle sesame seeds on top. Serve immediately.
6. Enjoy.