Roasted bok choy and shitakes
Prep time
Cook time
Total time
Serves: 2-4 servings
  • For the vegetables:
  • 1 pound baby bok choy
  • ½ pound shitake mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 3 tablespoons toasted sesame seeds
  • For the sauce:
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon maple syrup
  • ½ to 1 teaspoon garlic chili paste or sriracha
  1. Pre-heat the oven to 450 degrees and line a baking sheet with parchment paper.
  2. Cut the bok choy into quarters lengthwise and place on the baking sheet. Trim the ends of the shiitakes and add to the bok choy. Drizzle the sesame and olive oils over the top, season with salt and pepper and roast for 10 minutes. Flip the bok choy and roast for another 5 minutes until the leaves are slightly crisp and the mushroom are soft.
  3. In a small bowl, combine the soy sauce, maple syrup, rice vinegar and chili paste and stir well until combined. Sprinkle the sesame seeds over the top and drizzle the sauce over the veggies right before serving to keep the leaves crisp or serve it on the side.
Recipe by Scaling Back at