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| Servings |
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Ingredients
- 3-4 heads baby bok choy
- 1 1/2 tablespoons sesame oil
- sea salt to taste
- black pepper to taste
Asian Sesame Vinaigrette*
- 1/4 cup rice vinegar
- 1/4 cup neutral oil (sesame, peanut, or olive oil)
- 1 teaspoon sesame oil toasted
- 1/2 teaspoon ginger minced
- 1 teaspoon mustard dijon
- pinch of salt
- 2 tablespoons sesame seeds , lightly toasted
- black pepper
Ingredients
Asian Sesame Vinaigrette*
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Rate this recipe!
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Instructions
- Preheat oven to 400 degress F.
- Wash the bok choy, slice in half length-wise, and pat dry.
- Toss bok choy with sesame oil, salt and pepper on parchment-lined (or silpat) baking sheet.
- Place in the oven for approximately 6 to 8 minutes. Check after 4 minutes and toss with tongs.
- Remove when leaves wilt and are golden brown.
- Optional: brush with Asian Sesame Vinaigrette*
Asian Sesame Vinaigrette*
- In a jar, or other air tight container, combine all ingredients and shake vigorously until well combined.