Grilled Baby Bok Choy

© 2013 REMCooks.com

© 2013 REMCooks.com

This is a wonderful side dish for an evening of grilling. It’s easy, quick and different. When you’re tired of roasted corn and all of your other tried and true grilled veggies and want a change of pace, give this a try. It’s guaranteed to please. :)

One of the things we generally forget about when grilling is the vegetable. Now, most people have grilled veggies like corn, onions and portobello mushrooms. Some of the more daring have tried grilling eggplant, yellow squash, and zucchini. But how many of you have tried grilling greens? No, I don’t mean pouring a box of loose greens/salad on the grill.

Grilling greens sounds a little odd doesn’t it. Yet, when you think about it, why not grill greens? Grilling adds that touch of char, that added depth of dimension to your dish. We love it with different proteins and certain veggies; so, why not greens? Yes, they get somewhat limp but not completely so. Yes, you get a little char on the leaves. You also get wonderful depth of flavor and character from grilling greens. Not all greens, however, a good for grilling. I prefer greens that have a core as they are easier to turn and hold up better to the flame, i.e. various lettuces, cabbages and bok choy. Yes, I really said bok choy. Although it is commonly associated with Chinese food, there is so much more to bok choy than chinese food. It’s low in calories with 3.5 oz containing only 15 calories. It’s good source of fiber, is a high source of vitamins A, C & K, and is loaded with anti-oxidants. More importantly, it is flavorful and adds texture to your meal.

We really like bok choy (especially the smaller varieties) and use it pretty regularly in our diet. It has a nice watery sweetness to it. It is similar to celery but not stringy. It’s leaves are more like romaine lettuce. It can be used in stir fries, stews, soups or served as a side vegetable. It also can be grilled and served as the perfect accompaniment to Grilled Spicy Chicken Whatchamacallit. You will be amazed at how flavorful this side dish is. Give it a try next time you’re grillin’ on a sun filled, lazy afternoon. You will be glad you did. :)

Ingredients

  • 1.5 lb Baby Bok Choy
  • 4 Tbsp olive oil
  • 4 tsp fish sauce
  • 1 tsp honey
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp chili powder
  • 2 Tbsp lime juice
  • 2 shallots, peeled and diced
  • 2 Tbsp sesame seeds, toasted
© 2013 REMCooks.com

© 2013 REMCooks.com

Instruction

Combine olive oil,

© 2013 REMCooks.com

© 2013 REMCooks.com

lime juice,

© 2013 REMCooks.com

© 2013 REMCooks.com

fish sauce,

© 2013 REMCooks.com

© 2013 REMCooks.com

honey,

© 2013 REMCooks.com

© 2013 REMCooks.com

Chile powder

© 2013 REMCooks.com

© 2013 REMCooks.com

pepper,

© 2013 REMCooks.com

© 2013 REMCooks.com

and shallots.

© 2013 REMCooks.com

© 2013 REMCooks.com

Whisk to combine well and incorporate.

Place bok choy in a large bowl and pour mixture over the top.

© 2013 REMCooks.com

© 2013 REMCooks.com

toss bok choy to evenly coat in sauce

© 2013 REMCooks.com

© 2013 REMCooks.com

When coated, place on a preheated grill on medium-low heat.

© 2013 REMCooks.com

© 2013 REMCooks.com

Heat the bok choy until you see the greens begin to brown and char just a touch and turn them, roughly 3 – 4 minutes.

© 2013 REMCooks.com

© 2013 REMCooks.com

Cook an additional 3 – 4 minutes until done and remove from the grill

© 2013 REMCooks.com

© 2013 REMCooks.com

Place bok choy back in bowl with sauce and toss to coat.

© 2013 REMCooks.com

© 2013 REMCooks.com

Sprinkle with toasted sesame seeds, serve with meal & enjoy!

© 2013 REMCooks.com

© 2013 REMCooks.com

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25 thoughts on “Grilled Baby Bok Choy

    • Hi, Stefan. These are perfect when you’re camping, at the park or out at the lake enjoying the weather. They would probably go well with the ancho BBQ tuna you had the other day. :)

        • I knew I was going to make this when I saw baby bok choy here in Australia. Unfortunately our very simple grill does not allow very precise temperature control and I didn’t have all of the ingredients, but it was nice all the same. Next time I may wrap the leaves in foil for the first minutes of cooking. We had a nice glass of wine to your and Baby Lady’s health :-)

      • Hi, Stefan. Glad you tried it. This post was as much about technique as it was about a recipe. The grilling of the bok choy adds a new dimension in flavor and texture. What you did sounded very tasty. Let me know how wrapping the bok choy does. An alternative would be to build a foil guard on the grill to keep the leaves from getting overcooked. They will still heat from the foil guard but won’t cook nearly as fast as the stalky base over the direct het from the coals.

    • Thanks, Conor. Oddly enough, I don’t think I have ever just steamed bok choy and we eat it pretty regularly. :o We’ve done it in all kinds of stir fires and soups. We’ve sautéed it with garlic and vegetable oil; chili garlic paste and soy, etc. and let if finish with the cover on to steam at the very end. I guess I really should try it very simply steamed and dressed.

  1. Well, coming from Australia bok choi [and pak choi] is a very favourite vegetable certainly not just thought of in terms of Asian food!! Like Conor, I usually steam it as a ‘side’ [often the only one], top it with toasted sesame seeds or nuts and hey presto!! But I do use it for stirfries and what we call grilling [ie indoors]. Do not remember using fish sauce, but shall try – and I also go for the baby bok choi: the stems of the fullgrown one do need a bit of different treatment :) !

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