• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 heads baby bok choy (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin (see Note)
  • Freshly ground pepper to taste


  • Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan.
  • Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.
  • Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl.
  • Drizzle over the roasted bok choy.
  • NUTRITION INFORMATION: Per serving: 58 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium.
  • Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv).
  • 0 Carbohydrate Servings
  • Exchanges: 1 vegetable, 1 fat
  • TIP: Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.


Categories: Diabetic  Vegetable 

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