The Pioneer Woman Tasty Kitchen
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Grilled Baby Bok Choy

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Level: Easy

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Description

Tender greens, basted in a spicy Asian Sriracha-based vinaigrette. Then lightly charred on the grill to perfection!

Ingredients

  • 2 Tablespoons Soy Sauce
  • ¼ teaspoons Toasted Sesame Oil
  • 1 teaspoon Sriracha
  • ¼ teaspoons Black Pepper
  • 4 heads Baby Bok Choy

Preparation

Preheat an outdoor grill for medium-high heat for 15 minutes, and lightly oil the grate.

In a small bowl, combine the soy sauce, sesame oil, Sriracha, and black pepper. Slice the bok choy in half, lengthwise. Brush the cabbage with the soy sauce mixture on the cut side, letting the vinaigrette fall into the grooves.

Lay the bok choy on the preheated grill, cut side up. Cook until the stalks show grill marks and the leaves are crisp at the edges, about 2 minutes. Turn the bok choy, brush with remaining soy mixture, cover, and grill the other side for about 2 more minutes. Remove to a platter and serve.

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