Ingredients
Scale
- 1 large bok choy
- 1–2 tablespoons oil (I recommend using avocado oil)
Sauce
- 1 tablespoon rice or white vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey
Optional
- toasted sesame oil (just a few drops)
- garnish with chopped cilantro
Instructions
- Cut the bok choy in half lengthwise. Trim the stem but don’t cut it so high that the stalks separate. Wash the bok choy well making sure to get any dirt by the stem. Don’t dry off the bok choy.
- Heat up your grill to high or medium high heat.
- Mix together sauce and set aside. Heating up the ingredients in a small bowl makes the honey mix in easier.
- Cut side up, drizzle a little oil over the wet bok choy and brush it in. Turn the bok choy over and brush it with some more oil.
- Place on hot grill cut side down and cook covered for about 2 minutes.
- Turn the bok choy and drizzle with the sauce and grill covered for another 1-2 minutes.
- Bok choy is ready when stems are crisp but cooked and the leaves start to char.
- Remove from grill and garnish as desired!
Notes
We recommend using organic ingredients when possible.
If you can find baby bok choy, they work great and taste amazing. 2-3 baby bok choy equal the amount of one large, regular bok choy. Baby bok choy is a fairly frequent veggie in my CSA share, but you can also find baby boks at farmers markets, food co-ops, and even some chain grocery stores.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salads & Sides
