If you are looking for a fresh, flavorful way to enjoy a vibrant vegetable side, the Grilled Baby Bok Choy with Sesame Soy Glaze Recipe is an absolute must-try. This dish brings together the smoky char from the grill and the savory, slightly spicy glaze in perfect harmony. The tender yet crisp baby bok choy paired with the nutty sesame soy dressing creates a dish that is both simple and utterly satisfying. Whether you want a quick weeknight side or a crowd-pleaser for your next gathering, this recipe brings that restaurant-quality flair right to your own kitchen.
Ingredients You’ll Need
The magic of the Grilled Baby Bok Choy with Sesame Soy Glaze Recipe starts with a handful of straightforward ingredients, each chosen to enhance the natural flavor, texture, and color of the baby bok choy. From the smoky notes of canola oil on the grill to the bright tang of rice wine vinegar, these ingredients come together effortlessly to elevate this simple vegetable.
- 1 tablespoon canola oil: Perfect for brushing the grill and helping the bok choy develop those irresistible char marks without burning.
- 6 to 8 heads of baby bok choy, cut in half: The star of the dish—fresh, tender, and packed with a mild, slightly sweet flavor.
- 1 tablespoon toasted sesame oil: Adds a rich, nutty aroma that complements the grill’s smokiness beautifully.
- 1 tablespoon rice wine vinegar: Brings a touch of acidity that brightens up the glaze and cuts through the richness.
- 1 tablespoon soy sauce: Introduces a deep savory, umami element that ties the flavors together seamlessly.
- 2 teaspoons chili oil: Adds a gentle kick of heat to keep the glaze exciting and complex.
- Optional – 1 teaspoon sesame seeds for topping: A light sprinkle on top that contributes crunch and visual appeal.
How to Make Grilled Baby Bok Choy with Sesame Soy Glaze Recipe
Step 1: Prepare Your Grill
First things first, heat your grill or grill pan to medium-high heat. This temperature is perfect for getting quick, beautiful grill marks on the bok choy while keeping the insides tender. A hot grill is key to locking in flavor, so don’t rush this step!
Step 2: Oil the Grill
Brush the canola oil directly onto the grill grates or your grill pan to prevent sticking. Canola oil has a high smoke point, making it an excellent choice for grilling without burning. This step ensures the bok choy cooks evenly and gets those signature char lines that add so much character.
Step 3: Grill the Baby Bok Choy
Place the halved baby bok choy cut side down on the grill. Let it cook without moving for 3 to 5 minutes, allowing the natural sugars to caramelize slightly while the grill marks form. Flip the bok choy and grill for another 1 to 2 minutes on the other side until it becomes tender but still keeps a little crunch.
Step 4: Mix the Sesame Soy Glaze
While the bok choy grills, whisk together toasted sesame oil, rice wine vinegar, soy sauce, and chili oil in a large mixing bowl. This combination is where all the magic of the glaze happens—it perfectly balances nutty, tangy, salty, and spicy flavors that elevate each bite.
Step 5: Toss Bok Choy in the Glaze
As soon as the baby bok choy finishes grilling, add it to the bowl with your prepared sauce. Toss gently but thoroughly so each piece is coated in that luscious glaze. The warmth of the bok choy will help the flavors soak in beautifully.
Step 6: Plate and Garnish
Transfer the glazed bok choy to a large, shallow serving bowl or platter. Sprinkle with the optional sesame seeds for a lovely textural contrast and a little extra visual appeal. Serve immediately to enjoy the freshest flavors and the crisp-tender texture at its best.
How to Serve Grilled Baby Bok Choy with Sesame Soy Glaze Recipe
Garnishes
This dish looks stunning with a light sprinkle of toasted sesame seeds, which add a subtle crunch and nutty flavor. You can also add chopped fresh scallions for a pop of green and sharpness or a few red pepper flakes if you love an extra kick. Garnishes are an easy way to personalize this already vibrant recipe to your taste or occasion.
Side Dishes
Grilled Baby Bok Choy with Sesame Soy Glaze Recipe pairs perfectly with a variety of mains. Think grilled chicken or salmon for a healthy, balanced meal, or pair it with steamed jasmine rice or a bowl of warm noodles to create a filling vegetarian option. The fresh, smoky flavors of the bok choy complement so many dishes and cuisines effortlessly.
Creative Ways to Present
For a stunning presentation, consider serving the glazed baby bok choy on a rustic wooden board alongside a dipping bowl of extra glaze. Alternatively, use it as a vibrant topping for ramen or a base for tofu steaks to impress your dinner guests with a beautiful burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Grilled Baby Bok Choy with Sesame Soy Glaze Recipe, store them in an airtight container in the refrigerator. They keep well for up to 2 days, though the texture is best when eaten fresh. The flavors may intensify slightly overnight, making for an even tastier second helping.
Freezing
This recipe is best enjoyed fresh; baby bok choy’s texture doesn’t hold up well to freezing. The leafy greens tend to become mushy and lose their crispness once thawed, so freezing is not recommended for this dish.
Reheating
To reheat, gently warm the bok choy in a skillet over low heat for just a minute or two. Avoid microwaving if possible, as this can make the bok choy soggy. A quick reheat helps maintain the beautiful char and crunch while reheating the sesame soy glaze evenly.
FAQs
Can I use regular bok choy instead of baby bok choy?
You can! Regular bok choy works well but has a thicker stem, which might require grilling a bit longer to get tender. Baby bok choy is preferred here for its tender texture and smaller size, which grills quickly.
What if I don’t have a grill or grill pan?
No worries! You can sauté the bok choy in a hot skillet with a bit of canola oil to achieve a similar effect. While it won’t have the smoky grill marks, it still tastes delicious with the sesame soy glaze.
Is this recipe spicy?
The chili oil adds a nice, gentle heat but nothing overwhelming. You can adjust the amount or omit it altogether if you prefer a milder flavor. Adding chili oil is a personal choice that helps build complexity.
Can I make the glaze ahead of time?
Absolutely! The sesame soy glaze can be prepared ahead and stored in the refrigerator for up to a week. Just be sure to toss the grilled bok choy in the glaze right before serving to keep the textures perfect.
What’s the best way to cut baby bok choy for grilling?
Cutting baby bok choy in half lengthwise is ideal for grilling. This exposes the cut side to the heat, allowing those beautiful char marks to develop while the stems soften and the leaves stay intact.
Final Thoughts
If you haven’t yet tried the Grilled Baby Bok Choy with Sesame Soy Glaze Recipe, now is the perfect time to start. It’s a quick, healthy, and incredibly tasty way to enjoy greens that feels anything but ordinary. Once you experience the smoky, tangy, and nutty layers of flavor, you’ll wonder how you ever lived without this simple delight in your cooking repertoire.
Print
Grilled Baby Bok Choy with Sesame Soy Glaze Recipe
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Asian
- Diet: Vegan
Description
This recipe for Grilled Baby Bok Choy offers a quick and flavorful way to enjoy this leafy green vegetable. The baby bok choy is lightly grilled to achieve a tender texture with charred grill marks, then tossed in a savory and slightly spicy dressing made from toasted sesame oil, rice wine vinegar, soy sauce, and chili oil. The optional sesame seeds add a nutty crunch, making this dish a perfect healthy side for any meal.
Ingredients
Vegetables
- 6 to 8 heads of baby bok choy, cut in half
Oils and Sauces
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons chili oil
Optional Toppings
- 1 teaspoon sesame seeds (optional)
Instructions
- Heat the Grill: Preheat your grill or grill pan to medium-high heat, preparing it for cooking the baby bok choy evenly and quickly.
- Prepare the Grill Surface: Brush the grill grates or grill pan with canola oil to prevent sticking and help achieve those perfect grill marks.
- Grill the Baby Bok Choy: Place the baby bok choy cut side down on the grill. Cook for 3 to 5 minutes until grill lines appear, then flip and grill for another 1 to 2 minutes until the bok choy becomes tender but still retains a slight crunch.
- Make the Dressing: While the bok choy cooks, combine toasted sesame oil, rice wine vinegar, soy sauce, and chili oil in a large mixing bowl. Stir vigorously until well combined to create a balanced and flavorful dressing.
- Toss the Bok Choy: Add the grilled baby bok choy to the bowl with the dressing, tossing gently to coat each piece evenly with the sauce.
- Serve: Transfer the coated bok choy to a large, shallow bowl. Sprinkle with optional sesame seeds for added texture and nutty flavor, then serve immediately while warm.
Notes
- For extra heat, increase the amount of chili oil or add a sprinkle of crushed red pepper flakes.
- Make sure the grill or grill pan is hot before placing the bok choy to ensure nice searing and grill marks.
- You can substitute soy sauce with tamari or coconut aminos for a gluten-free option.
- If you don’t have a grill, a grill pan on the stovetop works just as well.
- Serve this as a side dish with grilled meats, tofu, or as part of a larger Asian-inspired meal.
