If you can't find baby bok choy, standard bok choy will do. Just look for greens that are joined at the base by the stalk and have lots of tightly packed leaves to hold the spicy garlic dressing.
2 tablespoons reduced-sodium soy sauce
2 tablespoons Asian chili garlic sauce
2 tablespoons canola oil
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons finely chopped garlic
4 heads baby bok choy (about 1 lb. total), halved lengthwise
1/4 cup chopped roasted cashews
How to Make It
Heat grill to medium (350° to 450°). Combine soy sauce, chili garlic sauce, oil, vinegar, sugar, and garlic in a small bowl. Set bok choy in a rimmed baking dish and brush with two-thirds of soy-garlic mixture. Wrap bok choy tops with foil.
Grill bok choy, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews.