If you are looking for a quick, easy, minimal ingredient side dish that pairs excellently well with so many things, look no further than this deliciously flavorful Grilled Bok Choy that cooks on the grill in little or no time. The bonus is by its self it’s Vegan, Vegetarian, Gluten-free, and low carb.
If you are Vegan or vegetarian, there are many things this recipe for Bok Choy pairs well with, and even if you enjoy devouring meats, this recipe will be an excellent choice as a side for fish, seafood, chicken, pork, or beef. The list of items Bok Choy pairs well with is endless.
As you will notice from the short ingredient list below, the ingredients are relatively minimal and straightforward. They can be found right in the International and produce section of your market if you are located in the United States. If you are having an issue finding Bok Choy in your region, you can also usually find this seasonal item at an International or Asian Market.
Can you grow Bok Choy in Florida?
Bok Choy is usually planted in the early spring or late summer, depending on its climate and the last harvested in the Fall. However, If you are like me and reside in Florida, Bok Choy is simple to grow here in Central Florida. I like to tease people that it would probably grow on a pile of rocks. That’s how easily it thrives in varying conditions.
Planting times may vary depending on where you live in Florida. Chinese cabbage needs a bit of room to grow, so space plants 14 to 18 inches apart, in rows 14 inches from each other.
Look for varieties like Michihili, bok choy, baby bok choy, joi choi, pak-choi, or the pak-choi hybrid called toy choi.
Ingredients Needed for Grilled Bok Choy
Six small blubs of Bok Choy.
Extra-virgin olive oil
Gluten-free teriyaki sauce
Red pepper flakes
Grill (charcoal, gas, or electrical grill)
Small whisk or fork
Tips for Grilled Bok Choy
CHOOSE– Fresh, vibrant bunches of Bok Choy without any wilting, yellowing, holes, or damaged leaves or stalks. Bok Choy is sold in several varieties and sizes. Look for small to medium-sized bunches for this recipe.
PREP– Wash the leaves and stems in cold tap water, making sure to clean in between the stalks where the dirt can build up. Baby bok choy can often be left whole or cut in half lengthwise before grilling. Cutting through the middle of the bok choy has the added advantage of making the thick center stem section easier to cook. A larger bok choy can be separated into individual leaves, stems, or chopped.
EATING- The entire plant is generally eaten except for the roots. That includes leaves, stems, and flowers of the Bok Choy plant.
VARIETIES– Standard and Shanghai varieties are generally interchangeable in recipes, as is Tatsoi/Rosette Bok Choy. Chard is also similar.
BOK CHOY– It is mild and versatile enough to use with a wide variety of recipes paired with bold Asian sauces and flavors such as teriyaki sauce, soy sauce, ginger, Misso paste garlic.
The techniques for making this Grilled Bok Choy recipe
Pretreat the grill by using cooking spray before preheating or lighting the grill. If you are using charcoal, be sure to let the charcoal burn until they are white before moving forward. If using a gas grill, let the temperature come up to 400 degrees before placing the Bok Choy on the grill.
Wash the leaves and stems in cold tap water, making sure to clean in between the stalks where the dirt can build up. Baby bok choy can often be left whole or cut in half lengthwise before grilling. For this recipe, cut the Bok Choy in half lengthwise for the best results.
Whisk all other ingredients in a small bowl to combine them. Once they have been combined, drizzle over the Bok Choy.
Place the Bok Choy on a pretreated and preheated grill until they are slightly charred and have proper grill marks.
Remove the grilled bok choy from the heat, place it on a serving platter, and serve immediately.
Grilled Bok Choy
- Kitchen knife
- Cutting Board
- Small bowl
- Kitchen Thongs
- Clean Platter
- 6 small bulbs of bok choy washed
- 2-3 tablespoons extra-virgin olive oil
- 1 tablespoon gluten-free teriyaki sauce
- 1 teaspoon freshly grated ginger
- ½ teaspoon red pepper flakes or to taste
- freshly ground black pepper to own taste
- Cooking spray to oil grill
- Preheat grill and if desired pretreat the grill before heating with cooking spray.
- Wash the leaves and stems in cold tap water, making sure to clean in between the stalks where the dirt can build up. Baby bok choy can often be left whole or cut in half lengthwise before grilling. (I cut mine in half)
- Whisk the remaining ingredients (olive oil, gluten-free teriyaki sauce, ginger, red pepper flakes, and black pepper in a small bowl. Once combining drizzle over the prepared bok choy.
- Place on hot grill and grill until slightly charred.
Suggested Recipes to try
- Provencal Vegetable Tian is definitely a super simple showstopper you can make to impress your family and friends alike; made with organic garden fresh vegetables such as; zucchini, vibrant yellow squash, tender purple eggplant, onions, and juicy plum tomatoes that have a marvelous cheese topping.
- Bock Beer Onion Soup Gratinee is the perfect comfort food for the first week of Fall and Game Season made with a dark amber-colored Bock Beer, Caramelized onions, a luxurious seasoned beef stock, herbs, crusty bread, topped with Swiss cheese and fresh parsley. It’s one definite must-have as a starter for your dinner or even lunch menu.
- Spicy Asian-Style Broccoli is a deliciously flavorful, simple Asian side dish made from broccoli spears tossed with soy sauce thinly sliced fresh garlic, soy sauce, chili pepper flakes, sweet rice vinegar, sesame oil, and a hint of brown sugar.