Great way to use up leftover crawfish tails from a crawfish boil.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds baby bok choy, halved
- 2 tablespoons liquid amino acid (such as Bragg®)
- 4 teaspoons olive oil
- 6 slices fresh ginger
- 3 cloves garlic, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon fines herbs
- ½ teaspoon dried basil
- ⅛ teaspoon red pepper flakes
- freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
- Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.
Reviews
We usually grill bok choy, found this recipe , made pretty much as stated but omitted curry, and significantly increased ginger, garlic and red pepper flakes…as suggested used soy sauce, would advise low salt soy sauce. Finally, I think a higher temp would help give it a more roasted texture- next time I’ll try 450 o4 so.
nice change of pace to have spicy bok choy
This was a bit on the dry side. I recommend stirring the greens once or twice while cooking or adding a bit more liquid. Great flavor!
This recipe is easy and delicious! I substituted soy sauce for the amino acid and 1 teaspoon of jarred ginger for the fresh. It tasted fabulous! It is a nice change of pace from saute or stir fry
Watch the amount of oil
We enjoyed this. I didn’t measure the spices – just sprinkled with salt, tumeric, curry, basil, three cloves of garlic (for one big head of bok choy) and drizzled with olive oil. Took a bit longer than 10 minutes for some of the thicker stalks to become tender and most of them were pretty chewy despite the leaves being crisp. I liked the contrast of textures though. I would make this again.
While it is probably healthy as can be I just didn’t care for the flavor or texture.
Great recipe! Next time I will cut the bok choy in smaller pieces. Thank you for the suggestion of soy sauce…I have no idea what Amino Acid is to cook with and I used low sodium soy sauce. I did not add fine herbs because I don’t know what they are. I am Italian and fine herbs to me are garlic, parsley and oregano!!! I am going to try the suggestion of beans, rice and tofu. Thank you
Really liked this! Has lots of great flavor. I used fresh turmeric and skipped the fines herbs because I didn’t have them.
OMG, this was so good it didn’t even get to the table. I scarfed it up on the hoof… Because of my food sensitivities, I omitted the black and cayenne peppers; left out the fines herbes because I didn’t have them; doubled the fresh ginger; and used a bit of cumin and garam masala in lieu of curry powder. I don’t know from two pounds, so I used one bunch of my csa baby bok choy. It was my one-course meal. I ate the garlic and ginger slices for dessert. next time i may try for a sit-down meal and have a very simple fish or chicken filet, minimally seasoned (the bok choy says it all), to accompany.
This bok choy recipe is fantastic! I did quadruple the hot pepper, microplaned a ton of frozen ginger into it and it was spicy-good. Now I want to use this spice mixture on chicken wings, lamb kabobs, winter squash, white potatoes, etc. It is OMG good. Thanks!