By Christie Vanover | Published January 2, 2016 | Last Updated February 15, 2023
What is bok choy?
Bok choy is a leafy green vegetable that falls into the cabbage family. Unlike a head of cabbage that’s used to make coleslaw, bok choy is shaped more like a bulb with a hard white core at the bottom and more tender light and dark green leaves toward the top.
The bok choy is considered a type of Chinese cabbage. You can often find it used in Asian dishes either chopped up and mixed into stir fry or cut in half and cooked.
It has a mild flavor, but lots of texture. The white parts of the stems are crisp, and the tender bok choy
You can find mature bok choy in its mature form or sold as baby bok choy. Mature bok choy is about the size of a head of romaine lettuce. Baby bok choy on the other hand is about 4 inches long and is a little sweeter, because it was picked earlier. Baby bok choy is a great option for creating a quick vegetable side dish.
How to grill bok choy
Bok choy can be grilled on any type of indoor or outdoor grill. Heat your grill to medium-high heat (375-400F degrees). Make sure your grill grates are clean.
You can also grill these on a grill pan over medium-high heat on the stove.
- STEP ONE: Cut each bok choy in half vertically and rinse them thoroughly between each leaf to remove any dirt or sand. If there are any roots left at the tip, slice them off, keeping the bulb together. Pat dry with paper towels.
- STEP TWO: Drizzle olive oil on both sides of the cut cabbage and sprinkle with salt and pepper to season.
PRO TIP: To really accentuate the Asian flavors, combine 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and 1/2 teaspoon sweet chili sauce in a small bowl with the olive oil, salt and pepper. Brush that onto the bok choy before grilling it.
- STEP THREE: Place the seasoned bok choy on the heated grill cut side down. Grill for 10 minutes. The cabbage will start to show grill marks. Use tongs to flip and grill 5 more minutes. The leaves will start to wilt and the core will become tender.
How to serve grilled bok choy
Remove the baby bok choy stalks from the grill and place them on a serving platter.
This baby bok choy recipe makes a delicious side dish just like this, but you could also sprinkle the heads of bok choy with sesame seeds or add a squeeze of lemon juice.
Store leftover grilled bok choy in an airtight container in the refrigerator for 5-7 days. You can enjoy leftovers hot or cold.
Bok choy doesn’t freeze well.
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Frequently Asked Questions
Vegetables in the cabbage family like Brussels Sprouts and bok choy can come across bitter, if they’re not cooked properly. Fortunately, when you cook bok choy on the grill to the point that the vegetable is tender, the flavor transforms and releases a delicious nutty flavor.
You should definitely wash bok choy before cooking it. Bok choy is grown in the earth, and although it’s washed before it goes to the market, pockets of dirt or sand can still be present between the leaves.
Cooked bok choy doesn’t freeze very well, because it tends to absorb too much moisture and get soggy. Instead, save leftovers in the refrigerator for 5-7 days.
Grilled Bok Choy
- 2 Baby bok choy
- 2 tsp Olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- Heat Grill: Heat the grill to medium-high (375-400F degrees) with a direct heat zone. Be sure the grill grates are clean.
- Prep: Cut the bok choy in half and rinse throughly to remove any dirt. If the bok choy has roots, slice them off.
- Season: Season both sides with olive oil, salt and pepper.
- Grill: Grill cut side down 10 minutes. Flip grill 5 minutes.
This estimate was created using an online nutrition calculator
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