Roasted Bok Choy with Garlic Tahini and Sriracha
The recipe below is a modified recipe inspired by OurFourForks.com. It is gluten-free and vegan to make this a delicious accompaniment for any diet or lifestyle.
Heat olive oil, chopped garlic, and red pepper flakes in large skillet until a nice garlic aroma occurs (about 2 minutes). Roughly chop the bok choy leaves and add to the skillet. Sauté until wilted – about 1 minute – do not overcook.
Add the roasted stems and transfer to a serving dish. Top with roasted garlic tahini sauce, drizzle with sriracha, and top with black sesame seeds. Enjoy!
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Preheat oven to 400 F. Combine garlic and tahini to form a thick paste. Add all ingredients except water and mix thoroughly. Slowly add water until desired consistency occurs. (The consistency should be that of a thick, creamy sauce.)
Wash bok choy thoroughly and cut leave from stalks. Set the leaves aside and break stalks from each other and cut lengthwise (2 inches in width). Toss stalks in sesame oil and soy sauce and arrange evenly to a lined baking sheet. Place in oven for 20 minutes.