For this Grilled Baby Bok Choy recipe, fresh baby bok choy gets grilled and drizzled with a super easy ginger chili sauce. Serve with grilled chicken or salmon. Easy and delicious!

Have I ever mentioned before to you that as a kid I was a picky eater? Like really really picky.

I was.

But when it came to Chinese food, I’d always eat my veggies. Bamboo shoots, broccoli and of course, bok choy (but a firm heck-no to the sliced carrots and pineapple). Perhaps I didn’t mind eating them because the vegetable flavor was masked by the fact they were drowning in a rich flavorful sauce, who knows? But I’ve loved bok choy since forever.

Grilling bok choy is an easy way to get it onto my plate with little time, effort and ingredients. Simply cut in half, brush with a little oil and grill for a few minutes until it’s leaves are crispy and slightly charred (you know how I feel about this – insert heart-eye emoji here) and the stalks are tender. Then I like to drizzle the grilled choy with an even easier sauce-dressing-thing. It’s 4 ingredients and it’s pretty darn amazing.

Baby bok choy, I love you.

In a small bowl measure 1 tablespoon sunflower oil, 1 tablespoon lo-sodium tamari, 1 tablespoon grated ginger and 1/2 teaspoon chili paste (sambal oelek).

Whisk to combine and scoot off to the side.

Rinse the baby bok choy off under the tap to clean away any dirt.

… and then cut them in half (length-wise).

Brush with remaining sunflower oil…

And season with freshly ground black pepper.

I preheated half of my grill to medium-high heat and the other half to medium-low. Once preheated I placed the choy, cut-side down on the hottest side of my grill and grilled the bok choy for 45 seconds to 1 minute.

Flip and repeat.

I then transferred them to the cooler part of the grill and continued to cook them until tender (with the grill’s lid closed), about 3 to 4 minutes depending.

Use tongs to remove the grilled bok choy to a platter and spoon the ginger chili sauce over top.

It’s really that easy.

Not only is this grilled baby bok choy a quick and simple side dish, but it’s darn tasty and healthy too. That ginger chili sauce is SO good- and a smidgen spicy- that I may have used my finger to swipe the bowl clean. I am not ashamed.

Enjoy! And if you give this Grilled Baby Bok Choy recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Yield: 3 to 6

Grilled Baby Bok Choy with Ginger Chili Sauce

Fresh baby bok choy gets grilled and drizzled with a super easy ginger chili sauce.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3 baby bok choy, halved
• 1 tablespoon plus 1 teaspoon sunflower or safflower Oil
• Freshly ground black pepper
• 1 tablespoon low-sodium tamari (or soy sauce)
• 1 tablespoon fresh ginger (I used ginger that comes in the tube, it's what I had on hand at the time)
• 1/2 teaspoon chili paste (sambal oelek)

Instructions

1. Rinse the bok choy under the tap to clean and then gently shake out the excess water.
2. Cut in half and brush the cut side of the vegetable with a teaspoon of oil and season with freshly ground black pepper.
3. In a small bowl combine the remaining tablespoon of oil, tamari, ginger and chili paste. Whisk to combine.
4. Preheat one side of your grill to medium-high heat and one side to medium-low. Once preheated place the baby bok choy, cut-side facing down, onto the hot side of the grill.
5. Grill for 45 seconds to 1 minute before turning and continuing to grill for another 45 seconds. Transfer the grilled bok choy to the cooler side of the grill to continue cooking until the stalks are tender but still have some crispness to them.
6. Use tongs to transfer the grilled baby bok choy to platter and drizzle with the ginger chili sauce over top.

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