Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.
Calories 58 Carbohydrates 3 Fat 5 Saturated fat 0
Mono unsaturated fat 3 Protein 1 Cholesterol 0 Fiber 1 Potassium 12
This recipe has been added to the following public cookbooks:
vegetables,
Healthy Side Dishes,
Winter Dishes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | chestnut37
12/06/08 05:14 PM | roasted bok choyI chopped in large chunks. Also found that this served 2 large or 3 small helpings. Very Good |
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