Grilled Bok Choy
Grilled Bok Choy – Vibrant, lightly charred, and infused with the subtle smokiness of the grill is not only visually appealing but also a refreshing departure from the traditional grilled fare. Each bite bursts with a blend of natural sweetness and a hint of bitterness, complemented by a delectable texture that balances tender leaves with a satisfying crunch. 💚
This often-overlooked Asian vegetable is about to become one of your favorite grilled side dishes. Not only does it cook up beautifully, I’ve got an Asian-inspired sauce for you in this recipe that is out of this world when drizzled over the freshly grilled veg. 🤩
Another great thing about bok choy? It goes amazingly well with just about everything. No matter what protein you are cooking up, bok choy will taste great alongside it. It even works as an appetizer with this luscious sauce!
What Is Grilled Bok Choy?
Bok choy wasn’t always on my local grocer’s radar, but this crunchy vegetable is definitely gaining in popularity these days. It’s nearly always in stock when I head to the store now, which is great news. Bok choy is sometimes called Chinese cabbage, and it’s a member of the cruciferous family. The thick, white stalks and dark green leaves are a beautiful combination.
As for flavor, it has a subtle cabbage-like flavor that is reminiscent of celery but without the strings. It’s super crunchy and refreshing. Grilling it brings out some of its best traits, moderating the bitterness and adding a delicious, smokey, charred flavor. Paired with the sweet and spicy sauce, it’s simply heavenly. 😇
Recipe Ingredients
- Bok Choy – Baby or mature bok choy both work great with this recipe. Look for stalks that are firm and fresh looking, not wilty. You’ll season them lightly with just olive oil and S&P before grilling.
- Sauce – Soy sauce, rice vinegar, honey, hot sauce, minced garlic, grated ginger, and sesame oil are all the classic flavors you need for a spectacular bok choy sauce.
How to Grill Bok Choy
Prepare the Bok Choy
- Clean the Grill – Make sure your grill grates are clean, then gently rub them with oil using a paper towel or brush. This simple step will keep the bok choy from sticking to the grill.
- Trim – Trim the root ends off the bok choy and cut them in half lengthwise. Give the halves a thorough rinse under a faucet to remove any dirt or debris. After rinsing, gently shake the excess water off, pat dry with a paper towel, and put them on a cookie sheet or large tray. (Photo 1)
- Preheat your grill to medium-high heat (375-400°F/190-205°C). Once preheated, you can lower the heat slightly to medium during cooking to prevent burning. We want to achieve a beautiful sear in the first 2 minutes without scorching the bok choy.
- Season – Drizzle olive oil over the bok choy halves, ensuring they are evenly coated. Add salt and black pepper to taste, giving them that irresistible flavor. (Photo 2)
Grill the Bok Choy
- Start Grilling – Lay the bok choy halves directly on the grill grates, the cut-side down, and grill them for approximately 2-3 minutes per side until they develop a delightful char and become tender. (Photo 3)
- Flip – Use tongs or a grill spatula to carefully flip the bok choy halfway through the cooking time. Keep a close eye on them. Turn off one grill knob to reduce the heat if they’re charring too quickly or excessively. (Photo 4)
- Transfer – Once the bok choy reaches your desired tenderness, cautiously remove them from the grill using tongs or a spatula. Transfer the grilled bok choy to a serving platter, ready to be enjoyed. (Photo 5)
- Cool Gracefully – Allow the grilled bok choy to cool for a few minutes so the flavors settle in and intensify before adding the sauce. (Photo 6)
Make the Sauce
- Flavor Unleashed – In a small or medium saucepan, heat up the oil, garlic, and grated ginger. Give it a good stir for about 30 seconds, allowing the aromas to awaken. Then, introduce honey, pepper flakes, soy sauce, vinegar, and approximately ⅓ cup of water. Let the sauce cook for about a minute, blending the flavors perfectly. (Photos 7-9)
- Drizzle – Remove the sauce from the heat and drizzle it generously over the grilled bok choy, ensuring each half gets its fair share of the deliciousness. Or you can simplify by serving the sauce on the side as a tempting dipping sauce, allowing everyone to customize their experience. (Photo 10)
- Finishing Touch – Don’t forget to add some extra pizzazz with garnishes such as sesame seeds, chopped green onions, or any other desired toppings. Let your creativity shine through and savor the symphony of flavors!
Recipe Variations
- Grilled Stir Fry: Add more vegetables (eggplant, celery, carrots, colorful bell peppers, etc. for an incredible grilled stir fry. The sauce goes great on almost everything.
- Tropical Punch: Prepare your glaze using a combination of fresh tropical juice (orange, lemon, pineapple, etc.), honey, soy sauce, and a hint of grated ginger. Brush the mix onto the bok choy before grilling, and continue to brush it occasionally while grilling to build a flavorful glaze. The fruity sweetness will caramelize beautifully on the grill, creating a mouthwatering combination of flavors. 🤤
- Spice it Up: If you enjoy a bit of heat, add some spice to your grilled bok choy. Toss the bok choy in olive oil, red pepper flakes, a splash of lemon juice, and a pinch of salt. Allow the flavors to mingle for a few minutes before placing the bok choy on the grill. Then after grilling, add a squeeze of lemon juice. 💯
- Keep it Minimal: Bok choy is seriously tasty on its own. So if you want to pare down this recipe for a quicker meal, simply toss the bok choy in olive oil and salt and pepper, and grill it. You can completely skip the sauce and still have a tasty side dish in no time.
Tips and Tricks
- Sometimes it can be tricky grilling bok choy directly on the grill grates. So if you have a grill basket by all means use it.
- If you feel your bok choy is not cooked enough after taking it off the grill, quickly stir-fry it in a hot pan with a little oil to get it nice and tender.
- Adjust cooking times based on the tenderness of the bok choy. Please don’t walk away from the grill for this recipe because they cook up quickly! 💨
Make-Ahead Instructions
Raw bok choy doesn’t freeze well but grilled does. So go ahead and grill it a day or two ahead, and reheat it stir-fry style in a hot pan on the stove. Just store them in an airtight container in the fridge after grilling until you’re ready to dig in.
Serving and Storage Instructions
Serve bok choy hot off the grill, drizzled with the Asian sauce for five-star results. If you have leftovers, they’ll last appropriately stored in the fridge for about 5 days. Store the bok choy and the sauce in separate containers.
To reheat, always use the stir-fry method – add the bok choy (and the sauce if you want) to a hot pan with a little oil and stir it frequently until it’s heated through. This reheat method is way better than the microwave, trust me.
FAQs
Yes, you can use your grill pan or indoor grill for bok choy if you don’t have an outdoor grill. Simply preheat the grill pan or indoor grill to medium heat and follow the same grilling instructions.
Yep! It’s all edible and super nutritious too. Go ahead and eat it all, from the green leafy part to the white stalks.
Grilling whole bok choy is possible, but I recommend cutting it into halves or quarters for more even cooking and easier handling. Cutting also allows the seasoning and sauce to penetrate the vegetable more effectively. 👍
What Goes With Grilled Bok Choy
I think the bitter notes of the bok choy go amazingly well with lamb, particularly these grilled lamb lollipops. Add a side of garlic mashed potatoes, and you’ve got a dinner to remember. That said, bok choy goes great with just about any protein. I also make them as a side for my smoked flank steak all the time too.
One fun and unique way to use grilled bok choy is as a filling for tacos. Slice the grilled bok choy into strips and load it into warm tortillas with other tasty toppings like grilled onions and salsa verde. Try it with smoked pulled pork tacos for an insanely tasty taco your friends might not have tried before. 😋
More Tantalizing Side Dishes to Try
Conclusion
And there you have it! You just met your new favorite vegetable and grilled side dish. Give this recipe a try, and let me know how it turned out for you. I’d love to hear your thoughts about grilling bok choy if it’s your first time. I always love hearing from home chefs like you. 😊
Grilled Bok Choy
Equipment
- Charcoal or gas grill
- Tongs, or grill spatula
- Brush, or cloth for oiling the grill grates
- Grill Basket (optional)
Ingredients
Grilled Bok Choy
- 4-5 baby bok choy heads
- 2 tablespoons olive oil
- salt and black pepper, to taste
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon hot sauce
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
Instructions
Grill the Bok Choy
- Clean the grill grates, then rub them with oil using a paper towel or brush. This will prevent the vegetables from sticking to the grill.
- Trim off the root ends of the bok choy, cut them in half lengthwise, and rinse. I like to thoroughly rinse them under a faucet to remove any dirt or debris.
- Shake off extra water, pat them dry with a paper towel, and place them on a cookie sheet or large tray.
- Preheat the grill to medium-high heat (375-400°F/190-205°C). Once preheated, you can lower the heat to medium if needed during cooking to prevent burning. You want to get the initial sear during the first 2 minutes.
- Drizzle olive oil over the bok choy halves, making sure they are evenly coated. Season with salt and black pepper to taste.
- Place the bok choy halves directly on the grill grates, cut side down.
- Grill the bok choy for 2-3 minutes per side or until it starts to char and become tender. Use tongs or a grill spatula to carefully flip the bok choy halfway through the cooking time. Adjust cooking times until bok choy is tender. Don't walk away from the grill. Turn one knob off to reduce heat if desired.
- Once the bok choy is cooked to your liking, carefully remove it from the grill using tongs or a spatula. Transfer to a serving platter.
- Allow the grilled bok choy to cool for a few minutes.
Make the Sauce
- In a small or medium saucepan, heat the oil, garlic, and grated ginger, stirring for about 30 seconds. Then add honey, pepper flakes, soy sauce, vinegar, and about ⅓ cup water. Continue cooking for about a minute or so.
- Remove and drizzle the sauce over the grilled bok choy or serve it as a dipping sauce on the side.
- You can also garnish with additional sesame seeds, chopped green onions, or other desired toppings. Enjoy!
Notes
- Grilling Baskets or Foil Packets (Optional): If you find grilling bok choy directly on the grill grates challenging, consider using a grill basket or creating foil packets. These alternatives can help keep the bok choy intact and make grilling easier.
- Adjusting Cook Time: If you feel your bok choy is not cooked enough after grilling, don’t worry. You can quickly stir-fry it in a hot pan with garlic, ginger, and a splash of soy sauce to further enhance its flavors and ensure it reaches your desired level of tenderness.
- Try Bok Choy Tacos: For a unique and delicious way to enjoy grilled bok choy, consider using it as a filling for tacos. Slice the grilled bok choy into strips and assemble it in warm tortillas with your favorite toppings. This creates a delightful fusion of flavors and textures.
- Enjoy exploring different cooking techniques and serving ideas to make the most of your grilled bok choy!
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.