Grilled Baby Bok Choy Recipe
This healthy, grilled baby bok choy is an easy recipe for a delicious side dish. It has a zesty, savory Asian sauce with a little chili kick. The best part is, it’s ready in less than 15 minutes!
All About That Baby Bok Choy
Bok choy, also called pok choi and pak choi, is a type of Chinese cabbage. Baby bok choy is essentially the same plant, but just smaller with more tender, lighter green leaves. Usually, they can be used interchangeably in a recipe, but the bok choy will need longer to cook. I personally prefer cooking with baby bok choy because they cook quickly and have a more delicate, sweet flavor. Full size bok choy tends to have a slightly bitter, mustardy flavor.
Baby bok choy is low in calories, nutrient dense, high in fiber, and rich in vitamins A and C.
Tips for Making Grilled Baby Bok Choy
- Make sure to thoroughly wash your bok choy - it can be gritty otherwise.
- It’s easier to grill baby bok choy in a grill pan, instead of straight on a grill ( this is the grill I have). If you use a ceramic grill pan, the tender leaves won’t get stuck as easily. If you don’t want to use a grill pan, make sure to oil the grill grates lightly.
- The bok choy leaves will cook faster than the stem and that’s okay. The leaves will get a little crispy, but they taste great!
- The cooked bok choy will keep for two days in the fridge but honestly, it’s so much better fresh that I don’t really recommend making it too far in advance.