I really love baby bok choi. It’s such a versatile vegetable and its mild taste lends itself to a variety of flavors and cooking techniques. And during Meyer lemon season, I love adding the bright, tangy/sweet juice and zest to almost everything (this mix between a lemon and a Mandarin orange can be found in stores from late fall through early spring, like squash!).
This recipe for baby bok choi with Meyer lemon makes for a bright, citrusy, savory mix that makes my tastes buds dance. The Meyer lemon juice adds a perfect note next to the mild bok choi and the spices, and the slight bitterness from the char combine perfectly for a burst of flavor!
We’ve combined this recipe for bok choi with broccoli, red bell peppers, grilled salmon all over rice and let me tell you—one of the best meals I’ve eaten in a long time. I kept looking at my husband and saying “oh my gods this is good. This is so good!” (I think he got the idea that I really liked it…). We also served it with grilled chicken and rice, which you can see in the image at the top of the page.
- 4 baby bok choi
- Juice of half a Meyer lemon
- 1 Tbsp. of olive oil
- 1 tsp. of dried oregano
- 1 tsp. of dried basil
- ½ tsp. of salt (or to taste)
- ½ tsp. of pepper
- ½ tsp. of paprika
- ¼ tsp. of crushed red pepper
- Preheat the grill to medium heat, or medium to medium-high heat if using a pan on the stove.
- Cut the stem ends off of the baby bok choi, then chop into pieces horizontally. Toss with olive oil, spices, and lemon juice.
- Grill or stir fry bok choi until cooked through and leaves are wilted and the bok choi are slightly charred.
- Serve as side dish or part of main meal.
To celebrate my love for Meyer lemon and winter citrus season, I’ll be talking more about Meyer lemons this Friday (and the Monday after that with roast chicken with Meyer lemon).
‘Till next time!