Grilled Baby Bok Choy with Ginger Chili Sauce

For this Grilled Baby Bok Choy recipe, fresh baby bok choy gets grilled and drizzled with a super easy ginger chili sauce. Serve as a light and healthy side to grilled chicken, beef or seafood. Yields 3 to 6 servings.

Course Side Dishes

Cuisine Asian

Keyword bok choy, chili, easy side dish, ginger, grilled vegetables, grilling, sauce

Prep Time 10

Cook Time 5

Total Time 15

Servings to 6

Calories 22

Author Laurie McNamara

Equipment

Staub Pure Grill

Ingredients

3 baby bok choy halved
olive oil spray
freshly ground black pepper
1 tablespoon low-sodium soy sauce or tamari if gluten free
1 tablespoon grated fresh ginger paste
1/2 teaspoon chili paste sambal oelek

US Customary - Metric

Instructions

Cut the baby bok choy in half lengthwise and rinse the bok choy under the faucet to clean. Gently shake out the excess water and place cut-side down on a clean kitchen towel to drain and gently pat dry.
Spray the cut side with olive oil spray and sprinkle with freshly ground black pepper.
In a small bowl combine ginger, chili paste and soy sacue (or tamari). Stir to combine.
Preheat one side of your grill to medium-high heat and leave the other side off. Once preheated place the baby bok choy, cut-side facing down, onto the hot side of the grill.
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, cover to continue cooking until the stalks are tender but still have some crispness to them.
Keep an eye on them and adjust the heat to avoid burning the leaves.
Use tongs to transfer the grilled baby bok choy to platter and drizzle with the ginger chili sauce over top.
Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition