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very easy
Prep Time
10 mins
Total Time
30 mins


2 pkgs
baby bok choy
312 g each pkg
clementines oranges
2 tbsp
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


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.


  • 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
9 g
Saturated Fat:
1 g
17 g
2 g
13 g
3 g
320 mg

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