- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 pkgs
- baby bok choy
- 312 g each pkg
- 2
- clementines oranges
- 2 tbsp
- honey
- 30 mL
- 2 tbsp
- sesame oil
- 30 mL
- 1 tbsp
- soy sauce
- 15 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 1 tbsp
- minced garlic
- 15 mL
- 2 tsp
- chili crisp, divided
- 10 mL
- 1 tsp
- sesame seeds
- 5 mL
- 1/4 tsp
- black pepper
- 1 mL
Directions
Step 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Cut each baby bok choy in half lengthwise; place inside a baking dish. Finely zest the clementines; set aside zest for garnish.
Step 2
Squeeze 3 tbsp (45 mL) clementine juice into a small bowl. Mix in the honey, sesame oil, soy sauce, ginger, garlic, 1 tsp (5 mL) of the chili crisp, plus the sesame seeds and pepper. Pour mixture over the bok choy, tossing gently to coat and ensuring the sauce works its way between the leaves and stalks.
Step 3
Arrange the bok choy cut-sides up on the lined baking sheet, spooning any sauce in the baking dish overtop. Roast about 12 min., until the bok choy is lightly caramelized, stalks are tender and leaves are wilted.
Step 4
Transfer to a platter. Garnish with the reserved clementine zest and drizzle with the remaining chili crisp to serve.
Tip
- If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keep intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on size, then proceed with recipe.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 150
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 17 g
- Fibre:
- 2 g
- Sugar:
- 13 g
- Protein:
- 3 g
- Sodium:
- 320 mg
