Grilled baby bok choy

An easy side dish that’s full of flavour!

I love the taste and texture of bok choy but also appreciate it because it’s a great source of potassium and other nutrients. While this versatile vegetable is a family favourite in stir fries, I decided to try something new recently. In the summer, I’m always looking for new side dishes to serve with grilled fish and meat so this was a timely (and delicious) experiment. I’ll be making this again, often. Note that if you prefer, you can also broil or even pan-fry the bok choy instead.

Ingredients

  • 1 tablespoon (15 mL) soy sauce or tamari
  • 1 tablespoon (15 mL) rice vinegar
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 mL) sesame oil
  • 2 teaspoons (10 mL) freshly-squeezed lemon or lime juice
  • 1 teaspoon Sambal Oelek (chili-garlic paste) or Sriracha (or more, to taste)
  • 1 teaspoon very finely minced or grated fresh ginger root
  • 8 baby bok choy, rinsed and halved lengthwise

Method

  • In a large, broad bowl, whisk together soy sauce or tamari, vinegar, oils, lemon or lime juice, Sambal Oelek or Sriracha and ginger.
  • Add bok choy and toss to coat; let sit for 1 hour (or refrigerate for up to 6 hours).
  • When ready to cook, preheat barbeque to medium-hot (375F) or preheat broiler or a large, heavy duty (cast iron is ideal) frying pan.
  • Place bok choy, cut sides facing up, on heated grill. With a spoon or silicone brush, drizzle any marinade remaining in the bottom of the bowl over the bok choy. If broiling, place in a single layer on a parchment-lined baking pan, cut side up. If frying, place in a single layer in the preheated frying pan.
  • Let cook 3 – 4 minutes then turn over and cook 3 – 4 minutes more until lightly charred but still tender-crisp. Serve immediately.

Serves 6.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

3 thoughts

  1. On Fri, Aug 30, 2019 at 8:32 AM Constantly Cooking wrote:

    > Paula Roy posted: “A summery side dish that’s full of flavour! I love the > taste and texture of bok choy but also appreciate it because it’s a great > source of potassium and other nutrients. While this versatile vegetable is > a family favourite in stir fries, I decided to try” >

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