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.
This preparation is spicy and delicious. My husband thought it was a little too hot, but I thought the heat was just right and the flavors were wonderful. I used regular soy sauce and white wine vinegar since I didn't have low-sodium soy sauce or unseasoned rice vinegar. We didn't put foil on the tops of the baby bok choy. Instead we grilled them until the tops were wilted and the stems were still a little crunchy. Also, we cooked them in a rectangular mesh grill basket, which made it easy to turn them.
This was a tasty side dish. We couldn't find baby bok choy so we used regular and cut it into 2 in pieces and sautéed instead of grilled. Initially I heat up a pan with a little oil, threw in the prepped bok choy and stir fry for a minute or two. Then I added the sauce and tossed to coat.
Excellent! Only used 1 tsp of garlic chili sauce and even that was very hot. Also used sesame oil rather than canola, cutting it down to 2 tsp. Served with pork tenderloin and roasted butternut squash...great combination.
This was awesome! We are trying to be more healthy and eat more vegetables a but carrots and broccoli are getting a little boring. We tried this recipe and it was so delicious. I never had baby bok choy before but I think it is my new favorite.
I had no idea I liked bok choy. Got the baby bok choy in our Farm Fresh to You box and had to look up a recipe. This was fantastic - spicy and flavorful. The only downfall is that bok choy just seems difficult to eat.
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