Under 30 Minutes

Grilled Bok Choy

Baby bok choy is more tender than the regular size. Look for heads with firm white stalks and crisp green leaves.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Bok Choy

Source: Everyday Food, September 2004

Ingredients

  • 4 heads baby bok choy (about 1 pound)
  • 1/4 cup white-wine vinegar
  • 2 tablespoons tomato-based chili sauce
  • 2 teaspoons light-brown sugar
  • 2 tablespoons vegetable oil
  • Coarse salt and ground pepper

Directions

  1. Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

  2. In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

  3. Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.

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