Spicy Garlic Grilled Baby Bok Choy

Photo: Lisa Romerein; Styling: Dani Fisher

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.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 68%
  • Protein: 3.6g
  • Fat: 11g
  • Saturated fat: 1.3g
  • Carbohydrate: 9.7g
  • Fiber: 1.6g
  • Sodium: 498mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
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