Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai Bak Choi (上海白菜) is prized for its mild flavor and tender texture.
As part of my summer “Keep the heat out” campaign, I decided to try it on the grill, and was very pleased with the results. The little cabbages held up extremely well, and grilled up tender and delicious. I will definitely do this one again. Now….. time to plan an Asian inspired back yard party.
Grilled Baby Bok Choy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.
Course:
Side Dish
Cuisine:
Asian
Servings: 4
Ingredients
- 4 heads baby bok choy, about 1 pound
- ¼ cup rice wine vinegar
- 2 tablespoon chili garlic sauce
- 2 teaspoons light brown sugar
- 2 tablespoon sesame oil
- ½ teaspoon ground black pepper
- soy sauce
Method
-
Heat grill on high. Brush to clean and reduce to low.
-
Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
-
In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
-
Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
-
Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.
