Deliciously healthy, lightly charred, and subtly smoky, grilled bok choy is up there with Brussels sprouts for visual appeal. Not only that, it’s fast and easy for the surprise weekend cookout, and a grill pan makes them ideal for crazy weeknight fare.
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I’m not going to lie; we love our protein-heavy main dishes. However, we also like to have our healthier veggie sides to balance out the richness. While bok choy is a relatively new vegetable for us, I’m always game for experimenting with new foods.
We’ve seen this highly nutritious cruciferous vegetable for decades at Chinese restaurants, and I’ve always liked its pleasant bitterness. However, if I wanted to make bok choy at home, I had to make a special trip to an Asian grocery store, which I rarely did.
But now, things have changed. You can get fresh bok choy in the produce section at Trader Joe’s, Walmart, Costco, and most mainstream supermarkets.
Why Grill Bok Choy
Brassicas in general have a slight sweetness balanced with a pleasant bitter taste. The grill caramelizes the natural sugars in bok choy (or pak choi) and lessens the bitterness. It also cooks it at high heat, crisping the edges of the leaves and tenderizing the core without turning it to mush.
How to Grill Bok Choy
- Prep the bok choy, season, and grill.
- Make the sauce while they’re sizzling on the grill. I love serving it with smoked pork belly and rice, but you do you.
Grilling Tips & Tricks
- Leave the root end intact so the leaves don’t fall apart, then slice each one in half lengthwise for even cooking. (If you decide to grill them whole, you might want to take the time to rub the oil, salt, and pepper into the leaves.)
- Brush both sides generously with a high-smoke-point oil or ghee to prevent them from sticking and to optimize the char.
- Grill them hot and fast for 2-3 minutes, flip, and remove from the grill while they are tender yet crisp.
- Drizzle with a simple sauce and enjoy.
Make-Ahead Instructions and Leftover Makeovers
Grilled bok choy freezes well for easy meal prep during the week. So you also could grill them a day or two ahead, let them cool, store them in an airtight container, and reheat them stir-fry style.
Leftovers last around 5 days in the fridge or 3-4 months in the freezer. They’ll elevate a package of instant ramen or homemade chow mein. They also go great in fried rice, chopped up in coleslaw, and, of course, in a classic stir-fry.
What to Pair With Bok Choy
For the entrée, teriyaki salmon and shrimp are wonderful, while a side of jasmine or coconut rice delivers a complete meal. You can even make a high-protein diversity bowl with broiled salmon, brown rice, and bok choy with a poached egg on top.
More Tantalizing Side Dishes to Try
By Imma