Grilled Bok Choy

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

1. 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.
2. 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

1. 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.
2. 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)
3. 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.
4. 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

5. 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)
6. 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)
7. 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)
8. 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

9. 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)
10. 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)
11. 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

1. 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. 
2. 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.
3. 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

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

• Smoked Cabbage
• Grilled Plantains
• Smoked Brussels Sprouts
• Grilled Pineapple
• Smoked Asparagus

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. 😊