Spicy and and full of flavor, Crispy Garlic Ginger Baby Bok Choy is an addicting snack, a scrumptious side dish and would add perfectly to a menu celebrating the Chinese New Year!
The celebration for the Chinese New Year is a fifteen-day festival, and this year it begins on January 31st — that’s this Friday! Though I’m not even close to being an authority on this holiday, it seems to be focused greatly around family — and food. (Here’s a great overview of the holiday.)
I absolutely love Asian flavors and greens, and this quick and easy recipe is a fun way to use Baby Bok Choy to kick off a Chinese New Year feast — or any meal, really. Or, here’s another idea . . . make this for a super cool Superbowl Game Day snack — February 2nd — that’s this Sunday!In addition to Baby Bok Choy, Melissa’s Produce sent me a beautiful collection of other Asian produce. So stay tuned, because I’ll be cooking with them all week!
- ¼ cup grape seed oil
- ½ teaspoon chile paste (I like Sambal Oelek)
- 1 teaspoon freshly grated garlic
- 1 teaspoon freshly grated ginger
- 8 bunches Baby Bok Choy
- Sea salt
- Dried chile flakes for garnish
- Preheat the oven to 425 degrees F, and adjust a rack to the center.
- In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
- Cut the root ends off of each bok choy -- the leaves will separate when you do this. Wash and dry them. Now you have a choice -- if you want "chips," cut the stems off of the leaves (save them for another use), OR if you want to serve this as a side dish, or over rice, leave the stems on. Either way, coat both sides of each leaf, individually with the oil mixture. You can do this with a pastry brush, your hands, or by gently dredging each leaf through the mixture. As you do this, lay them in a single layer on a baking sheet (you will need approximately 2). Then sprinkle them lightly with sea salt.
- Place the baking sheets in the preheated oven and bake them until they have darkened and are starting to become crisp, about 6 minutes. Gently flip each one over and bake just until they are crisp -- similar to a chip, but a bit softer and more fragile. This should take about 3 more minutes.
- To cool them, place them in a single layer on a baking rack and let them sit for at least 10 minutes.
- Sprinkle with dried chile flakes and serve.