Grilled Bok Choy
Deliciously healthy, lightly charred, and subtly smoky, grilled bok choy is up there with Brussels sprouts for visual appeal. Not only that, it’s fast and easy for the surprise weekend cookout, and a grill pan makes them ideal for crazy weeknight fare.
I’m not going to lie; we love our protein-heavy main dishes. However, we also like to have our healthier veggie sides to balance out the richness. While bok choy is a relatively new vegetable for us, I’m always game for experimenting with new foods.
We’ve seen this highly nutritious cruciferous vegetable for decades at Chinese restaurants, and I’ve always liked its pleasant bitterness. However, if I wanted to make bok choy at home, I had to make a special trip to an Asian grocery store, which I rarely did.
But now, things have changed. You can get fresh bok choy in the produce section at Trader Joe’s, Walmart, Costco, and most mainstream supermarkets.
Why Grill Bok Choy
Brassicas in general have a slight sweetness balanced with a pleasant bitter taste. The grill caramelizes the natural sugars in bok choy (or pak choi) and lessens the bitterness. It also cooks it at high heat, crisping the edges of the leaves and tenderizing the core without turning it to mush.
How to Grill Bok Choy
- Prep the bok choy, season, and grill.
- Make the sauce while they’re sizzling on the grill. I love serving it with smoked pork belly and rice, but you do you.
Grilling Tips & Tricks
- Leave the root end intact so the leaves don’t fall apart, then slice each one in half lengthwise for even cooking. (If you decide to grill them whole, you might want to take the time to rub the oil, salt, and pepper into the leaves.)
- Brush both sides generously with a high-smoke-point oil or ghee to prevent them from sticking and to optimize the char.
- Grill them hot and fast for 2-3 minutes, flip, and remove from the grill while they are tender yet crisp.
- Drizzle with a simple sauce and enjoy.
Make-Ahead Instructions and Leftover Makeovers
Grilled bok choy freezes well for easy meal prep during the week. So you also could grill them a day or two ahead, let them cool, store them in an airtight container, and reheat them stir-fry style.
Leftovers last around 5 days in the fridge or 3-4 months in the freezer. They’ll elevate a package of instant ramen or homemade chow mein. They also go great in fried rice, chopped up in coleslaw, and, of course, in a classic stir-fry.
What to Pair With Bok Choy
For the entrée, teriyaki salmon and shrimp are wonderful, while a side of jasmine or coconut rice delivers a complete meal. You can even make a high-protein diversity bowl with broiled salmon, brown rice, and bok choy with a poached egg on top.
More Tantalizing Side Dishes to Try
By Imma
Grilled Bok Choy
Ingredients
Bok Choy
- 4-5 baby bok choy heads
- 2 tablespoons (30ml) cooking oil (canola, sunflower seed, and avocado oil are good choices)
- salt and black pepper to taste
The Sauce
- 1 tablespoon (15ml) sesame oil
- 1 clove garlic, minced
- 1 teaspoon (5g) grated ginger
- 1 tablespoon (20g) honey
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15g) hot sauce
- water as needed
- 1 tablespoon (9g) toasted sesame seeds (optional garnish)
- 1 green onion, thinly sliced (optional garnish)
Instructions
The Bok Choy
- Prep the grill grates with oil to prevent the bok choy from sticking.
- Trim the root ends without cutting them completely off, cut the bok choy in half lengthwise, and rinse them thoroughly under running water to remove possible dirt.
- Shake off the water, pat dry with a paper towel, and place the bok choy on a large tray.
- Preheat the grill to 375-400°F (190-205°C) or medium-high.
- Drizzle the neutral-flavored oil over the bok choy halves to evenly coat. Sprinkle with salt and pepper to taste.
- Place the bok choy directly on the grill grates, cut side down. Lower the heat to medium if necessary while cooking to prevent burning, but you'll want a sear during the first 2 minutes.
- Grill them for 2-3 minutes per side or until they start to char and become tender. Carefully flip them with tongs or a grill spatula halfway through the cooking time.
- Once cooked to your liking, carefully take them off the grill and put them on a serving platter.
- Drizzle with your homemade sauce and garnish with toasted sesame seeds, green onions, or other desired toppings. Enjoy!
The Sauce
- In a medium saucepan, heat the oil, garlic, and grated ginger while stirring for about 30 seconds.
- Add the honey, soy sauce, vinegar, and hot sauce. Stir well, and add water if necessary to achieve the desired consistency. Simmer for a couple of minutes, and remove from the heat.
- Drizzle it over the bok choy or serve it on the side as a dipping sauce.
Tips & Notes:
- A grill basket or foil packets will keep the bok choy together if you’re worried it will fall through the grates.
- Feel free to use a grill pan or indoor grill if that’s what you have. Heat the pan to medium heat and sear the bok choy the same way you’d grill them.
- Adjust cooking times according to their size and desired doneness. These guys cook fast, so please don’t walk away from the grill.
- Please remember that the nutritional information is an approximation and can vary greatly based on the products used in the recipe.
OMG, I love bok choy, and this sauce is amazing.