Sesame Soy Grilled Bok Choy

Sesame Soy Grilled Bok Choy

Charred bok choy gets a quick glaze of soy and sesame for a smoky, savory side.

Total 18 min Makes 4 servings Calories 120/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Baby bok choy halves are brushed with a soy-sesame glaze and grilled just until the leaves char and the stems turn tender-crisp. A finishing sprinkle of toasted sesame seeds and scallions adds crunch and freshness, making this a fast side dish for grilled meats or noodle bowls.

Ingredients

  • 6 baby bok choy, halved lengthwise
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 1/4 teaspoon red pepper flakes

Method

  1. Trim the root ends of the bok choy and halve each head lengthwise, keeping the leaves attached at the base. Rinse well and pat dry.

  2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.

  3. Preheat a grill or grill pan to medium-high heat, about 400°F.

  4. Brush the cut sides of the bok choy with vegetable oil.

  5. Place the bok choy cut-side down on the grill and cook until lightly charred, about 3 minutes.

  6. Flip the bok choy and brush generously with the soy-sesame glaze. Continue grilling until the stems are tender-crisp, about 3 minutes more.

  7. Transfer the bok choy to a platter and brush with any remaining glaze.

  8. Sprinkle with toasted sesame seeds, sliced scallions, and red pepper flakes before serving.

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Sesame Soy Grilled Bok Choy

Baby bok choy halves are brushed with a soy-sesame glaze and grilled just until the leaves char and the stems turn tender-crisp. A finishing sprinkle of toasted sesame seeds and scallions adds crunch and freshness, making this a fast side dish for grilled meats or noodle bowls.

18 min 4 servings 120 cal

Ingredients

  • 6 baby bok choy, halved lengthwise
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced
  • 1/4 teaspoon red pepper flakes

Method

  1. 1

    Trim the root ends of the bok choy and halve each head lengthwise, keeping the leaves attached at the base. Rinse well and pat dry.

  2. 2

    In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.

  3. 3

    Preheat a grill or grill pan to medium-high heat, about 400°F.

  4. 4

    Brush the cut sides of the bok choy with vegetable oil.

  5. 5

    Place the bok choy cut-side down on the grill and cook until lightly charred, about 3 minutes.

  6. 6

    Flip the bok choy and brush generously with the soy-sesame glaze. Continue grilling until the stems are tender-crisp, about 3 minutes more.

  7. 7

    Transfer the bok choy to a platter and brush with any remaining glaze.

  8. 8

    Sprinkle with toasted sesame seeds, sliced scallions, and red pepper flakes before serving.