Stir the bok choy and 1/4 cup BBQ sauce in with the vegetables on the sheet pan. Cook for 15 minutes more, stirring occasionally, until the bok choy stems are tender. Drizzle with the remaining 1/ ...

Meanwhile, toss 12 oz. baby bok choy, cored, cut into quarters through root ends, eighths if large, 1 Tbsp. vegetable oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp ...

Since sheet-pan dinners took off circa 2015, I've seen it all (you, too?). I know that writing a truly easy, efficient, and — maybe trickiest — joyful one is an art.

Substitute regular shredded cabbage for the savoy or try bok choy. Use tempeh instead of tofu — or go for chicken or shrimp, ... Place the sheet pan in the preheated oven and bake for 5 minutes.

Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse ...

Chef Charles Phan prefers tender baby bok choy, but if you can only find mature heads, separate the leaves from the stems, cut the stems into 1 1/2-inch pieces, and stir-fry them separately so the ...

Return bok choy to pan; season with 1/2 tsp. salt and toss to combine. Add soy sauce and 1 Tbsp. water. Cover and steam until bok choy is just fork-tender, 2 to 4 minutes.

We like a sheet pan with chicken and bok choy. A sheet-pan bibimbap? That’s pure joy. Now Melissa Clark has a new recipe for sheet-pan turmeric chicken and crispy rice, ...

Add olive oil, garlic and bok choy, and sauté until greens wilt and release their liquid, 4–5 minutes. Push greens to the side and add butter to pan along with soy sauce.