The umami-rich brown sauce is a natural to drizzle on vegetables and glaze salmon. Add a side of wild rice, and dinner is yours.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 4


  • 1 lb. Shanghai or baby bok choy, halved lengthwise
  • 2 Tbs neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. ketchup
  • 1 Tbs. reduced sodium soy sauce
  • 1 Tbs. oyster sauce
  • ½ tsp. brown sugar


  1. Adjust an oven rack to the lowest position. Preheat the oven to 425°F.
  2. On a large rimmed baking pan, brush the cut side of the bok choy with the oil. Roast, cut side down with the bulbs facing the edge of the pan, until the stems are lightly browned, 12–15 minutes. Turn the bulbs to cut side up and remove from the oven.
  3. Make the brown sauce: In a small bowl, whisk together the Worcestershire sauce and the remaining ingredients.
  4. Drizzle 1 Tbs. of the sauce over the bok choy. Save the rest for another use, like my Glazed Salmon.

Nutrition Information

Per serving (2 cups):

  • Calories: 80
  • Total fat: 7 g
  • Sat fat: 1 g
  • Carbs: 3 g
  • Fiber: 1 g
  • Total sugar: 2 g
  • Added sugar: 0.5 g
  • Protein: 2 g
  • Sodium: 160 mg
Spring & Summer Vegetables cover


Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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