Roasted bok choy with chili garlic sauce is a great side dish. Ready in 8 mins. in the oven. Learn my simple trick for perfectly tender, crisp, and juicy oven baked bok choy every single time!
Course Side Dish
Cuisine American Chinese, Chinese
Keyword roasted bok choy, roasted bok choy in oven
Trim the bottom tip end of the bok choy, then quarter it.
Rinse them under running water or plunge them into a large bowl of water a few times until the dirt is washed away. Drain and pat them dry with a clean kitchen towel.
Line a large baking sheet pan with parchment paper, place the bok choy on top, and season with oil, salt, and garlic powder. Use your hands to toss and coat them all.
Loosely cover the sheet pan with foil over and bake for 7-8 minutes. This way the leaves won’t get burnt and the stems will be tender.
Meantime, mix the sauce ingredients in a bowl.
Transfer the bok choy to a large serving plate. Drizzle with the sauce on top. Serve warm.
Notes
For a detailed guide on how to cut and wash bok choy, see my detailed post on how to cut bok choy.
Most of the bok choy in the Western markets are medium-sized (regular-sized) bok choy, 8-9” in height. You should quarter them before cooking.
The real baby bok choy (or dwarf bok choy) is about 4.5” in height. Simply halve them before cooking.