Roasted Bok Choy

1 Reviews
100% would make this recipe again

Bok choy is one of the many varieties of Chinese cabbage. Normally prepared as a stir-fry, it can also be cooked in the oven.

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Preparation : 10 min Cooking : 10 min
140 calories/serving

Ingredients

4 small bok choy, cut in half lengthwise 600 g
4 tbsp olive oil 60 mL
ground pepper to taste
2 tsp sesame seed oil 10 mL
2 tbsp soy sauce 30 mL
2 tsp rice vinegar 10 mL
2 tsp maple syrup 10 mL
2 tsp sesame seeds 6 g

Method

  1. Preheat the oven to 205°C/400°F. Cut each bok choy in half lengthwise (or into quarters if large) then lay on a baking sheet. Drizzle with olive oil and a few grinds of pepper. Bake until stalks are tender, 6 to 8 min.
  2. Meanwhile in a small bowl, combine the sesame oil, soy sauce, vinegar, and maple syrup. Whisk to blend. Put bok choy on a serving dish, spoon dressing over, and sprinkle sesame seeds on top.
  3. Serve.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

140

Fat

12 g

19 %

Saturated 1.7 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

360 mg

15 %

Carbohydrate

6 g

2 %

Fibre

2 g

6 %

Sugars

4 g

Net Carbs

4 g

Protein

3 g

Vitamin A

59 %

Vitamin C

99 %

Calcium

13 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Manganese, Potassium, Vitamin B6, Vitamin E
Source of  :
Calcium, Iron, Magnesium, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (0 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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cinzia
january 12, 2022 | I would make this recipe again

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