Thursday, February 6, 2014

Bok Bok Bok

Hopefully, everyone got the title of the post and did some kind of chicken dance.  Ok, good, thanks.

Anyways, as I was perusing the grocery store, wondering what kind of vegetables to buy, I saw the biggest bok choy ever.  It legit took up a whole bag.  Clearly I needed it.  I mean, how could you not want the world's biggest bok choy?  So I bought it and took it home.  And then realized that I'm not entirely sure how to cook it.  Luckily, Pinterest came through for me, yet again, and I was saved.

I served this with some Greek Deviled Eggs and some bread.  But you should definitely serve it with another form of Asian inspired fare, because this was a little out of control random.  It would go nicely in a stir fry or with some salmon.  It's also really good on its own, so there's always that option.

Spicy Roasted Bok Choy - The Wheatless Kitchen

1 Large Head Bok Choy
2 Tablespoons Olive Oil
2 Teaspoons Sesame Oil
2-3 Tablespoons Soy Sauce
2 Cloves Garlic
2 Teaspoons Red Pepper Flakes

Pre-heat the oven to 400.

While the oven is heating, mix the sauce up in a bowl.  Separate out the bok choy, so that you can coat it.

Load it all up on a baking sheet and coat it with the sauce.  Since I had the biggest freaking bok choy ever, we actually layered it up, so make sure the yumminess was evenly distributed. 

Bake for 6-7 minutes, until wilted and tender.  Mine took more like 12-15 because there was so much, so after about 6-7 minutes, I took it out and tossed it a little, to make sure the sauce was distributed and that it could cook evenly.

This is a great, healthy side dish that takes approximately no time to make.  Even I couldn't come up with an excuse not to make this, and goodness knows I'm good at that.  Big ole dose of vitamins, with a little added spice?  Absolutely :)

Also, sorry the pictures suck.  It's so dark here!  

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