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
Scale
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.
