Grilled Bok Choy

Enjoy a healthy, lightly charred, and subtly smoky side dish that's up there with Brussels sprouts for visual appeal. They're fast and easy for the surprise weekend cookout, and a grill pan makes them ideal for even those crazy weeknights.

Course Side Dish

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 224kcal

Author Imma

Equipment

1 Grill

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.

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.

Nutrition