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Roasted Baby Bok Choy

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, about 3/4 cup each
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.
Roasted Baby Bok Choy Recipe at
Preheat oven to 450 degrees 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, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 58
Sodium: 110mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 78%
Fat. Total: 5g
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