Grilled Baby Bok Choy
Tender young Chinese cabbage, seasoned with Asian flavors, grilled to perfection.
- 4 heads baby bok choy (about 1 pound)
- 1/4 cup rice wine vinegar
- 2 tablespoon chili garlic sauce
- 2 teaspoons light brown sugar
- 2 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- soy sauce
Preparation time 10mins
Cooking time 20mins
Adapted from jamesandeverett.com
Heat grill on high. Brush to clean and reduce to low.
Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the pak choi.
Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.