A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.
- 4 heads baby bok choy (1 1/4 pounds), trimmed, leaves separated
- 4 teaspoons canola oil
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 1 teaspoon mirin (see note)
- Freshly ground pepper to taste
- Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
Preheat the oven to 450 degrees F.
Toss the 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 the lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
58 calories; 5g total fat; 0g total saturated fat; 0mg cholesterol; 110mg sodium; 3g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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