Bok choy is a delicious relative of cabbage and is often referred to as Chinese Cabbage. The small, baby bok choy are very tender and add a satisfying crunch to stir fries and salads. Since people are grilling all sort of vegetables these days, I decided to throw it on the grill and see what happened. The results were wonderful and had a lightly charred flavor that paired so well with a spicy Asian dressing. It’s an easy and light side dish for summer.
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 3/4 tsp red pepper flakes
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 4 baby bok choy
- 1 tbsp olive oil
- In a medium jar, combine soy sauce or coconut aminos, apple cider vinegar, sesame oil, minced garlic, Dijon mustard, red pepper flakes, ground ginger, and salt and pepper. Seal with lid and shake well to combine.
- Preheat grill to low. Cut bok choy lengthwise with a sharp knife and clean out any grit between the stalks and leaves.
- Brush with oil and lay on grill, cut side down. Grill 3 to 5 minutes, until grill marks appear. Turn and grill second side another few minutes until just tender.
- Remove and drizzle with dressing. Serve hot.