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Grilled Baby Bok Choy

We are always looking for another side dish to alleviate the monotony of broccoli, green beans, spinach, zucchini, etc. We finally hit on a method to grill baby bok choy without over charring the leaves. Simply wrap them loosely with aluminum foil and remove the last few minutes and voilà a different and tasty vegetable side dish. Served here with a salad and grilled swordfish. - Tom Landshof

Serves 4


2 baby bok choy
1/2 cup olive oil
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
2 tablespoons chicken broth
1 teaspoon seasoned salt
1 teaspoon ground black pepper


Preheat an outdoor grill and lightly oil the grate. In a bowl, mix oil, garlic powder, paprika, and 1/4 teaspoon of black pepper. Slice the bok choy in half lengthwise. Microwave covered, with 2 tablespoons broth for 2 minutes or untill slightly tender. Remove from dish to paper towels to dry and sprinkle with seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.

Using aluminum foil, gently wrap leaves loosely. Lay the bok choy stalks on the preheated grill. Brush with seasoned oil mixture, cover the grill, and cook until the bok choy stalks show grill marks about 2 to 3 minutes. Turn the bok choy, brush with oil mixture, cover, and grill the other side. Remove foil last minute and flip to slightly charring both sides of leaves. Brush with any remaining oil mixture, and serve.

Note: I use celery salt instead of seasoned salt. Use regular paprika if you don't have smoked.