This recipe uses a high-heat oven roast and a bright citrus-ginger glaze. It is naturally low in sodium and fits perfectly into the DASH diet by utilizing whole foods and low-sodium flavor boosters. It's also cooked at 400 degrees, perfect for cooking along with baked russet or sweet potatoes!
- Prep time: 5 minutes
- Cook time: 12–15 minutes
- Servings: 2-3
Ingredients
- 1 large head regular bok choy. (If you have baby bok choy, use 2-3 heads, and just halve them; don't chop them as detailed below.)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground ginger. (If you have fresh ginger, use 1 tablespoon, finely grated)
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
- 1 tablespoon low-sodium vegetable broth or water
- 1 tablespoon toasted sesame seeds
- Black pepper or a pinch of crushed red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prep the bok choy:
- Cut off the thick bottom base of the head to separate the stalks.
- Wash the bok choy thoroughly, and dry it completely.
- Cut the white stalks into bite-sized pieces (about 1 to 2 inches wide). Leave the tender green leaves whole or roughly chopped. Keep them separate.
- Whisk the glaze in a large bowl by combining the olive oil, ground ginger, lime juice, toasted sesame oil, and low-sodium vegetable broth.
- Coat the greens: Toss the bok choy pieces in the bowl with the ginger-lime mixture until evenly coated. Spread the stalks out in a single layer (wait on the leafy greens for now, as greens crisp up faster).
- Roast the stalks for 6 - 7 minutes
- Add the greens and toss the stalks, return the baking sheet to the oven and continue cooking for another 6-7 minutes, until the white stalks are tender-crisp and the edges of the green leaves turn lightly browned and crispy.
- Finish with toasted sesame seeds and a dash of black pepper or red pepper flakes before serving.
