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.

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Bok Choy, Grilled Bok Choy

Prep Time: 20

Cook Time: 7

Total Time: 27

Servings:

Calories: 88kcal

Author: imma

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.

Nutrition