Oven-Steamed Bok Choy with Soy Sauce
If bok choy isn’t on your vegetable rotation because you’re not sure what to do with it, today’s oven-steamed bok choy with soy sauce recipe is a simple preparation of this light and crunchy vegetable. Bok choy is one of the easiest vegetables to prep. There are no tough skins to wrestle with and no long cooking times. You just slice them in half lengthwise, give them a quick soak in cold water to remove any dirt, drain, and then they’re ready to be cooked.
For this recipe, we make a sauce with standard pantry essentials – some soy sauce, rice vinegar, and toasted sesame oil if you have it. The sauce is mixed directly in a baking dish and then the bok choy is placed cut-side down so that it soaks up all the flavors while steaming. Seal the dish tightly and then steam it in an oven at 500 degrees for about 15 minutes. The result is a simple, healthy, and tasty side dish that can be whipped up any night. If you have any leftovers, chop it up and throw it into a salad or a fried rice the next day. Hope you’ll be picking up bok choy on your next shopping trip without any fear of how to cook it!
- Bok choy, halved – 1 lb.
- Soy sauce – 2 tbs.
- Rice vinegar – ½ tbs.
- Toasted sesame oil (opt) – 1 tsp.
- Bok choy – Halve and rinse
- Preheat oven to 500 degrees
- Pour soy sauce, rice vinegar, and ¼ cup of water into a rectangular baking dish. Place bok choy cut-side down. Seal tightly with foil and then roast for 12 to 15 minutes. Bok choy will be softened but still crunchy