Roasted Bok Choy

Name: Roasted Bok Choy
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
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

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you’ve got a compete meal. These would be delicious on the grill, too!

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step: 2

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.

Step: 3

Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

NUTRITION FACT

Per Serving: 83 calories; protein 4.7g; carbohydrates 7.6g; fat 5.4g; sodium 479.2mg.

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