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Grilled Baby Bok Choy

Life At The Table Grilled Baby Bok Choy. Grilled baby bok choy on a white platter garnished with a soy sauce and olive oil mixture with fresh garlic, fresh ginger, and red pepper flakes.
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Grilled baby bok choy turns a humble vegetable into a smoky, crisp-tender side that steals the show at any cookout.

Ingredients

Scale
  • 4 baby bok choy heads, washed, dried, halved lengthwise through the core
  • 4 tablespoons olive oil (or sesame oil)
  • 4 tablespoons soy sauce (or tamari)
  • 4 teaspoons fresh ginger, grated
  • 4 teaspoons fresh garlic, minced
  • red pepper flakes for garnish (optional)
  • avocado oil for brushing or spritzing the bok choy

Instructions

  1. Heat a small saucepan over medium heat. Add the olive oil, ginger, and garlic. Sauté just until the ginger begins to lightly brown.
  2. Stir in the soy sauce. Set aside.
  3. Brush or spritz the bok choy halves with olive oil, taking care to ensure the leaves have an even coat of oil.
  4. Heat your grill to medium, 350 to 400˚F,
  5. Place the boy choy cut-side down on the grill on the diagonal at the 10 o’clock position. Close the lid and grill for 1-2 minutes.
  6. Then, without flipping, rotate the bok choy 45 degrees to the 2 o’clock position. Close the lid and grill for another 1-2 minutes.
  7. Flip the bok choy and grill the rounded side with the lid closed until the stalks are crisp-tender and the leaves are slightly charred.
  8. Transfer the bok choy to a serving platter. Spoon the reserved sauce over the bok choy while it’s warm.
  9. Garnish with red pepper flakes if desired.
  10. Serve immediately.

Notes

  • Serve right away. High heat is what gives bok choy leaves their crisp char. this texture fades fast once it cools.

Nutrition

Find it online: https://lifeatthetable.com/grilled-baby-bok-choy/

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