I wanted to know what else I could do with bok choy, an ingredient that always looks good at the farmers market this time of year. The answer from my loyal readers - grill it!
*Why didn't I think of that? It should have been obvious to me, Mr. Winter Grilling, Mr. Everything tastes better grilled.
Recipes for grilled bok choy all use the same basic technique. Purchase baby bok choy - small heads, 4 to 5 inches long, are better for grilling. Â Split them, then trim the leaves on the top so they won't burn on the grill. Toss the bok choy in a flavorful vinaigrette, then grill until tender and cooked through.
*Martha Stewart's recipe was the first one recommended, and was a good one. What do you know - Martha knows what she's talking about!
**Kidding! Just kidding! I may have some issues with Martha, but when it comes to recipes, I love her perfectionism. Her recipes just work.
Most of the recipes had an Asian flavor profile; bok choy is an Asian vegetable, after all. (It is sometimes called Chinese cabbage). I was serving it with a grilled steak, so I wanted a western flavor profile. I tossed the bok choy in a lime vinaigrette before grilling (using my lemon dressing basic technique). The sweet and sour of the vinaigrette punched up the tender and crisp bok choy; the tart dressing made it a perfect counterpoint to the grilled beef.
Looking for something new to do with bok choy? Try this one out.
*And - thank you to everyone who recommended grilling bok choy - you were right!  Tami (aka  Dine In Diva) suggested the Martha Stewart version within seconds of my asking the question.  Thank you, Tami!
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📖 Recipe Card
Grilled Baby Bok Choy with Lime Dressing
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Halved baby bok choy, marinated in a lime vinaigrette, grilled over medium-low heat until browned and crisp-tender, then tossed in the dressing again.
Ingredients
- 6 heads baby bok choy (about 1 ¼ pounds), halved, with the large top leaves trimmed
- 1 teaspoon kosher salt
Lime Vinaigrette
- Juice of 2 limes (about â…“ cup)
- Zest of 2 limes
- 2 teaspoons sugar
- Pinch of kosher salt
- ½ teaspoon fresh ground black pepper
- â…“ cup olive oil
Instructions
- Prep the bok choy: If the bok choy is dirty, swish it in a few changes of water in a salad spinner, then spin dry. Sprinkle with the 1 teaspoon salt.
- Marinate: Whisk the vinaigrette ingredients together in a large bowl, add the bok choy, and toss to coat. Let it sit, tossing occasionally, until it's time to grill.
- Prepare the grill: Preheat the grill, brush the grate clean, and set it to medium-low heat. (On a gas grill, preheat on high for 15 minutes, then turn the burners down to medium-low.)
- Grill: Lift the bok choy out of the vinaigrette, letting the extra drip back into the bowl. Grill cut side down for 6 minutes, until nicely browned. Flip, and grill 6 to 8 minutes more, until crisp-tender.
- Toss and serve: Return the bok choy to the bowl with the vinaigrette, and toss to coat. Let it sit until serving, and toss one last time before serving.
Notes
Equipment: A grill (I use a Weber Summit).
Trim off the large leaves at the top of the bok choy - give them a flat-top haircut. Untrimmed leaves burn on the grill.
Charcoal: A fresh charcoal fire is too hot for vegetables. Grill your main dish first and let the coals burn down, or light a half chimney of charcoal and spread it in one layer over â…” of the grate.
Herbs or garlic: Add 1 teaspoon to 1 tablespoon of your favorites to the vinaigrette.
Asian vinaigrette: Use ¼ cup rice wine vinegar, 2 teaspoons sugar, 1 tablespoon soy sauce and ⅓ cup vegetable oil instead.
For more grilled vegetables, try my Grilled Asparagus.
Adapted from Martha Stewart's Everyday Food, Grilled Bok Choy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
What do you think? Questions? Any other bok choy suggestions? Leave them in the comments section below.
Related Posts:
Grilled Green Beans (guest post on BlackIronDude)
Grilled Lamb Chops with Grilled Fennel (guest post on ThreeManyCooks)
Grilled Asparagus
Adapted from:
Martha Stewart Grilled Bok Choy, from Everyday Food
 September 2004
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Rob says
I just made this with the Asian vinaigrette. It was excellent!
Mike V @ DadCooksDinner says
I find it works better to get the salt directly on the bok choy first, and then toss with the vinaigrette.
Belcherbob says
Why is kosher salt listed as an ingredient with the bok Chou, and outside the vinaigrette recipe?
Aimee Jacobson says
I am pairing it with grilled salmon and
Mike V @ DadCooksDinner says
Good luck, and let me know how it goes...
Jamie says
I have 'grown up' bok choy in my fridge, and I may just use this recipe for it tonight, even though I know they cook pretty differently, I think this will work great!