Roasted Baby Bok Choy with Garlic Seasoned Rice and Mushroom Tomato Medley

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Rating: 5
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Prep Time15minutes
Cook Time20minutes
Passive Time
There is no Nutrition Label for this recipe yet.

I am a big fan of bok choy and my husband is absolutely obsessed with it! I have come up with a few recipes but I wanted to try and create something a bit different this time.

You can roast the bok choy in the oven or on a grill. The key is to make sure that you grease the surface before cooking.

For the Garlic Seasoned Rice, feel free to add any additional herbs…the more the better!


Roasted Bok Choy


  • 6 medium baby bok choy rinsed and dried
  • 1/4 cup low sodium tamari
  • 4 tbl. maple syrup
  • 1 tbl. corn starch


  1. Line a baking sheet and spray with olive oil spray or coat with olive oil.
  2. Line a baking sheet and spray with olive oil spray or coat with olive oil.
  3. In a bowl, whisk together tamari, maple syrup and corn starch.
  4. Dip bok choy into mixture making sure to coat all sides and in between the leaves.
  5. Roast in an oven at 375 degrees for 20 minutes or until slightly charred on edges and fork-tender.

Garlic Spiced Rice


  • 1 cup rice rinsed and drained
  • 2 tbl. olive oil
  • 2 tbl. garlic crushed
  • 4 large basil leaves chopped
  • 1/2 tsp. salt
  • 1/2 tsp. Oregano
  • 1/2 tsp. garlic powder


  1. In a medium sauce pan, heat olive oil and slightly cook garlic, stirring constantly.
  2. Add rice to pan and coat with oil/garlic mixture.
  3. Add water per package instructions, basil and seasonings.
  4. Cook rice according to package directions.

Mushroom/Tomato Medley


  • 2 tbl. olive oil
  • 1 medium shallot diced
  • 8 oz. mushrooms sliced
  • 2 medium tomatoes fresh, chopped
  • 1/4 cup white wine, optional
  • 1/2 tsp. salt
  • 1/8 tsp. nutmeg


  1. Heat olive oil in a pan
  2. Add shallot and saute for 2 minutes, or until translucent.
  3. Add sliced mushrooms and cook for 5 minutes, stirring often.
  4. Add diced tomatoes and cook for 3 minutes or until tomatoes start to soften.
  5. Stir in white wine, salt and nutmeg. Continue cooking for 2 minutes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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