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Grilled bok choy can be one of the easiest and healthiest side dishes, but is often forgotten about. Only 3 total ingredients are needed for this recipe! The mild bitterness of bok choy is highlighted with toasted sesame oil, a light char from the grill, and a bit of sweetness from sweet chili sauce.
You can make this grilled bok choy with baby bok choy or full sized – whatever works for you!
What is Bok Choy?
Also referred to as “Chinese cabbage” but different than Napa Cabbage (which is lighter green and looks more similar to an oblong version of the green or red cabbage you’re probably more familiar with).
Bok choy has thick white stalks that fan out into dark green leaves. It’s actually quite beautiful in the way it looks, and the entire plant can be eaten.
The stalks are reminiscent of celery in a way, although not stringy, but with a big crunch. The leaves are similar to lettuce.
Ingredients
- Bok Choy – For this recipe you can either use full size bok choy or baby bok choy. I find this at grocery stores that tend to carry specialty items like Whole Foods and Fresh Market, as well as Asian grocers. Trader Joe’s has perfectly packaged baby bok choy, in a red and clear bag that you can find in the refrigerated vegetable section. It usually contains 3 pieces and is typically what I use for this recipe.
- Toasted Sesame Oil – Used for coating the leaves so it doesn’t stick to the grill, but also for flavor! This is found either in the oil section or with ethnic foods.
- Sweet Chili Sauce – Adds flavor, spice, and a little sweetness after the bok choy has been grilled. My favorite is Pretty Thai which is a local Texas brand.
How to Grill Bok Choy
You can easily chop up and sauté bok choy in stir-fry, but one of my favorite ways to cook it is by grilling. It’s so simple and allows the flavors to really shine.
Grilled bok choy doesn’t need a ton of heavy seasoning, just something to give it a little pizzaz.
Step 1: Slice the bok choy. Carefully cut down the center so you have two halves and place on a baking sheet.
Step 2: Brush with sesame oil. Dip a brush into sesame oil and coat both sides of the bok choy. Sprinkle with kosher salt and black pepper.
Step 3: Time to grill! This can be done using an outdoor charcoal grill, gas grill, or indoor grill pan over medium high heat. These grill FAST. You do want a bit of a char, but not for the whole thing to burn.
If you have a grilling basket, that can help so the stalks don’t fall below the grill grates, but I rarely have this issue if I just trim a few errant pieces.
Close the grill lid and allow the stalks to soften while getting some nice grill marks, about 3-4 minutes. Then flip and do the same on the opposite side.
Grilling Tip – If the leaves begin to char too quickly or start to burn after one side, place a sheet of aluminum foil underneath them while keeping the bottom, thick stalk directly on the grill grates. This happens more often with larger, thicker bok choy versus baby bok choy.
How to Serve
These grilled bok choy would pair great with:
- Pan Fried Teriyaki Salmon or Air Fried Teriyaki Salmon
- Baked Beef Kabobs
- Teriyaki Chicken Burgers,
- Soy Free Stir Fry
- Ginger Sesame Wings
- Healthy Mongolian Beef (which is my personal favorite pairing).
They could also be the star of the show with a vegetarian menu of brown rice and grilled mushrooms, or my Soy Free Fried Rice.
Grilled Baby Bok Choy
This recipe works well with both baby bok choy and full size bok choy, the only difference will be in how long it cooks.
- Baby bok choy – Will cook only 3-4 minutes per side.
- Large bok choy – Will cook around 5 minutes per side. I recommend placing foil under the leaves for larger bok choy as those will take longer to cook through.
Storage Information
Bok choy will keep well in the fridge for up to 3 days in an airtight container. Reheat in the microwave or in a pan over medium heat.
It will also freeze for up to 3 months, however there may be some texture changes. Use any leftovers in a stir fry!
Health Benefits
- Calcium and Magnesium – Bok choy is full of calcium and magnesium which can aid in maintaining good bone health. According to the United States Department of Agriculture National Nutrient Database, 1 cup of uncooked bok choy, weighing 70 grams contains 74mg of calcium, 176mg of potassium, and 13mg of magnesium.
- Potassium, which is most-commonly associated with bananas, can be found in some greens and potatoes. This is a great alternative to bananas to get some extra potassium!
- Choline is also found in bok choy, making it a great way to reduce inflammation naturally. It can also help with sleep and memory function, two things which can be impaired by a migraine disorder.
Frequently Asked Questions
Before eating, I just trim off the very end of the base, which is really tough. Otherwise the entire plant is edible – leaves to stem (so the green parts to the white part).
Grilling is a great way to remove the natural bitter flavor of bok choy. It gives it a little smokiness. Another way to do this is by adding sweetness, which is why we use sweet chili sauce in this recipe.
Yes! If you can’t find a good sweet chili sauce, use 1 tablespoon of coconut aminos and 1 clove of garlic instead. Mix these two with the sesame oil and brush on the bok choy before you grill, and again after you’re done grilling. I recommend the coconut aminos because they still add some sweetness.
Grilling Recipes
For more great recipes like this grilled bok choy, see these posts.
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Grilled Bok Choy
Ingredients
- 2 bok choy, cut in half, Baby bok choy and full size will work
- 1 tablespoon toasted sesame oil
- 1 tablespoon sweet chili sauce, *see substitutions in notes
- kosher salt and pepper
Instructions
- Slice bok choy in half and brush both sides generously with toasted sesame oil. Sprinkle with kosher salt and pepper.
- Preheat grill to medium high heat and place diagonally on grill grates, making sure leaves don't drop below the grates. (Watch out cause dripping oil may cause flares) Cover with the grill lid and grill for 3-4 minutes until grill marks form, then flip and cook another 3-4 minutes, covered, until bok choy stems are softened, but not too charred. If using larger bok choy, cook about 5 minutes per side.
- If leaves are cooking too quickly and charring before the base has softened, place a small sheet of aluminum foil underneath the leaves to protect them from cooking more as the base continues to cook. This can also be done at the beginning if you do not want the leaves to be charred.
- Place grilled bok choy on a sheet pan and brush both sides with sweet chili sauce. Serve warm.
Notes
- If you can’t find a good sweet chili sauce, use 1 tablespoon of coconut aminos and 1 clove of garlic instead. Mix these two with the sesame oil and brush on the bok choy before you grill, and again after you’re done grilling.
- Baby bok choy will cook faster than the larger size. Those take roughly 3-4 minutes per side, while larger bok choy takes about 5 minutes per side.
- I use Pretty Thai Sweet Chili Sauce.
- For full size bok choy, double the amount of oil and sweet chili sauce used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published June 22, 2020 and has been updated March 2022 to include new recipe tips and frequently asked questions.
I love this recipe. It pairs well with the Ginger Sesame Chicken Wings. We have these often when watching football games. I cook the bok choy in a cast iron on the stove.
excellent easy delicious recipe
I don’t always have access to a grill, thoughts on baking?
This came out delish! I made a mistake of mixing the sesame oil and sweet chili sauce together but they came out perfect. I also added about a tsp of red pepper flakes because I love a little kick to it. I didn’t have a grill but put it in the oven on broil about 2-3 minutes each side. I like my baby bok choy with a little crunch still so you can cook to your preference. Mahalo! I will be using this recipe again.
Mahalo!! Glad you enjoyed!
Easy to make and so delicious!
Perfect! I served it with Char Siu on a hot late summer evening. Definitely going in the ‘keeper’ file.
Great idea!
You mention possibly trimming a few “rouge pieces”; I needn’t concern myself with this as my Darling Baby Bok Choy has always been on the greenish section of the color palette, but for the deuteranopic chef maybe the rogue “rouge pieces” best be trimmed!?!?
Bill
Thanks for pointing out my typo so creatively. I hope you enjoyed the bok choy!
Bill you wiiiiiild boy
Great recipe! Fun and easy to make. I served it with fried tofu, rice stick noodles, and a cold marinated Asian cucumber salad. Yum!
Thank you, Joe!