grilled baby bok choy with zesty ginger-lime dressing

In honor of today’s short and sweet recipe and because my last post rambled on for 3 paragraphs about the ever-fascinating trials and tribulations of taking a Sunday stroll with my stubborn cocker spaniel before I finally got around to mentioning the recipe at hand, I’m going to keep this post brief.

Grilled bok choy.  I only recently made its delightful acquaintance thanks to Cecilia and James who, on a recent pizza night, brought not only the bok choy, but also the inspiration.  That night, we dressed it simply with olive oil and salt, and though the intention was to use it as a pizza topping, I couldn’t resist snacking as is.  Crisp-caramelized outside and sweet-juicy inside, this stuff is amazing.  A few nights later, still thinking in bok choy, I made another round – this time finished off with a savory ginger-lime dressing spiked with fresh chili and herbs and rounded out with soy and toasted sesame oil.  Bok choy never had it so good.

Eat this little gem of a recipe as a side dish or, should you have an abundance of bok choy on hand (CSA folks, I’m talking to you), make this a meal with a big bowl of steamed rice or Asian style noodles.

One Year Ago: Strawberry-Raspberry Frozen Yogurt Pops.

Serves 4 as a side; 2 as a main dish.

For the Bok Choy

  • 4 baby bok choy, halved and well washed
  • Olive oil for drizzling
  • Salt and pepper

For the Ginger-Lime Dressing

  • ½ tbsp sugar
  • 1 tsp finely chopped fresh red chili (I used a cherry chili)
  • 2 tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp finely grated ginger
  • Juice of half a lime
  • 2 tbsp fresh chopped herbs (cilantro, mint, or basil)
  • A few drops toasted sesame oil

Preheat the grill to medium-high.  Trim the green leaves from the bok choy and reserve for another use (The leaves burn on the grill, but are great in salads or quick blanched – I blanched them and serve alongside the grilled bases with a little of the dressing.)  Drizzle the bok choy lightly with olive oil and sprinkle with salt and pepper.  Grill cut side down 3-4 minutes until charred, then flip and grill and additional 2-3 minutes.

Meanwhile, make the dressing by whisking all ingredients together in a small bowl.  Serve the bok choy hot drizzled generously with the dressing.

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