A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.

  • Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

Nutrition Facts

82.9 calories; protein 4.7g 9% DV; carbohydrates 7.6g 3% DV; fat 5.4g 8% DV; cholesterolmg; sodium 479.2mg 19% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2013
OMG this was so good it didn't even get to the table. I scarfed it up on the hoof... Because of my food sensitivities I omitted the black and cayenne peppers; left out the fines herbes because I didn't have them; doubled the fresh ginger; and used a bit of cumin and garam masala in lieu of curry powder. I don't know from two pounds so I used one bunch of my csa baby bok choy. It was my one-course meal. I ate the garlic and ginger slices for dessert. next time i may try for a sit-down meal and have a very simple fish or chicken filet minimally seasoned (the bok choy says it all) to accompany. Read More
(13)

Most helpful critical review

Rating: 2 stars
01/19/2013
i dont think i can give this a fair rating as i've tweaked the hell out of the recipe.. but i'd still like to share what i did to make this enjoyable with the ingredients i had on hand.. i used regular cabbage light soy sauce instead of liquid amino acid 1 t of dried ginger since i didnt have fresh savory in place of fines herbes and salt to taste instead of pepper to taste.. i also added a dollup of sour cream at the end.. i might make this for bf if im in an adventurous mood.. Read More
(3)
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/16/2013
OMG this was so good it didn't even get to the table. I scarfed it up on the hoof... Because of my food sensitivities I omitted the black and cayenne peppers; left out the fines herbes because I didn't have them; doubled the fresh ginger; and used a bit of cumin and garam masala in lieu of curry powder. I don't know from two pounds so I used one bunch of my csa baby bok choy. It was my one-course meal. I ate the garlic and ginger slices for dessert. next time i may try for a sit-down meal and have a very simple fish or chicken filet minimally seasoned (the bok choy says it all) to accompany. Read More
(13)
Rating: 5 stars
12/06/2012
This bok choy recipe is fantastic! I did quadruple the hot pepper microplaned a ton of frozen ginger into it and it was spicy-good. Now I want to use this spice mixture on chicken wings lamb kabobs winter squash white potatoes etc. It is OMG good. Thanks! Read More
(8)
Rating: 2 stars
01/19/2013
i dont think i can give this a fair rating as i've tweaked the hell out of the recipe.. but i'd still like to share what i did to make this enjoyable with the ingredients i had on hand.. i used regular cabbage light soy sauce instead of liquid amino acid 1 t of dried ginger since i didnt have fresh savory in place of fines herbes and salt to taste instead of pepper to taste.. i also added a dollup of sour cream at the end.. i might make this for bf if im in an adventurous mood.. Read More
(3)
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Rating: 1 stars
05/01/2014
While it is probably healthy as can be I just didn't care for the flavor or texture. Read More
(1)
Rating: 4 stars
02/25/2014
Really liked this! Has lots of great flavor. I used fresh turmeric and skipped the fines herbs because I didn't have them. Read More
(1)
Rating: 4 stars
05/05/2014
We enjoyed this. I didn't measure the spices - just sprinkled with salt tumeric curry basil three cloves of garlic (for one big head of bok choy) and drizzled with olive oil. Took a bit longer than 10 minutes for some of the thicker stalks to become tender and most of them were pretty chewy despite the leaves being crisp. I liked the contrast of textures though. I would make this again. Read More
(1)
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Rating: 5 stars
03/11/2014
Great recipe! Next time I will cut the bok choy in smaller pieces. Thank you for the suggestion of soy sauce...I have no idea what Amino Acid is to cook with and I used low sodium soy sauce. I did not add fine herbs because I don't know what they are. I am Italian and fine herbs to me are garlic parsley and oregano!!! I am going to try the suggestion of beans rice and tofu. Thank you Read More
(1)
Rating: 3 stars
02/10/2015
Watch the amount of oil Read More
Rating: 5 stars
10/23/2018
nice change of pace to have spicy bok choy Read More