Crispy Garlic Ginger Bok Choy Recipe

Crispy Garlic Ginger Bok Choy Recipe | Cooking On The Weekends

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!

Crispy Garlic Ginger Bok Choy Recipe

Prep Time: 15 minutes

Cook Time: 9 minutes

Yield: Serves about 4

Recipe

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

  1. Preheat the oven to 425 degrees F, and adjust a rack to the center.
  2. In a small mixing bowl, combine the oil, chile paste, garlic and ginger. Mix until it's evenly blended and set aside.
  3. 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.
  4. 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.
  5. To cool them, place them in a single layer on a baking rack and let them sit for at least 10 minutes.
  6. Sprinkle with dried chile flakes and serve.

Notes

For this recipe the best way to grate the ginger and garlic is with a Microplane zester. If you don't have one, simply chop them as finely as possible.

http://cookingontheweekends.com/2014/01/crispy-garlic-ginger-bok-choy-recipe/

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Comments

  1. says

    Great idea! Looks delicious. If you leave the bunches whole, how do you rinse them well enough to remove possible sand where the leaves are attached?

    • valentina says

      Thanks, Faye. I rinse the stems once they separate, after cutting off the root end. (Wasn’t very clear so I just revised that bit in the recipe — so thank you for asking.) :-)

  2. says

    Not being a football fan, I will be sitting around eating these while waiting for the news of the groundhog in Pennsylvania! If these are anything like my Tuscan kale chips, I am going to LOVE them!

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