Grilled bok choy is a simple veggie dish that's brimming with big flavors! There's nothing fancy here and the recipe requires barely any effort, just a few ingredients to let the taste and tenderness of the bok choy shine.
A favorite 10-minute baby bok choy recipe with easy steps and no-fail tips. You'll definitely want to keep this one in your pocket for any time you need a quick and satisfying vegetable side dish!
Also known as "Chinese cabbage" or pak choi, it has long been a staple vegetable in all kinds of Asian cuisines. This recipe will show you how to grill baby bok choy and the best way to cut it for even cooking.
✨ why you'll love this recipe
- This quick and easy recipe features my well-tested tips for how to perfectly grill the most popular varieties of bok choy so the leaves are fork-tender and lightly crisp, and never sad or droopy – and in only 10 minutes!
- Using a handful of simple ingredients makes this recipe convenient and lets the bright, earthy flavor of this leafy green be the star.
- Grilled baby bok choy is a versatile side dish that goes well with any number of main dishes. It's my go-to recipe for a quick and totally not-boring veggie side to pair with everything from flavorful sha cha chicken and kimchi fried rice, to lighter soups and so much more!
Can't get enough veggies? Also add grilled cucumber to your menu to really wow your guests! Or, pair your bok choy and main protein with an easy and refreshing Taiwanese cucumber salad.
I suggest finishing off a savory meal with one of these crowd favorites – mini mochi muffins or getting fancy with Taiwanese shaved ice (baobing).
🥬 different types of bok choy
What’s commonly called ‘baby bok choy’ is actually Shanghai bok choy. There’s another slightly different variety called baby bok choy that looks like miniature regular bok choy. They both work well grilled since they’re smaller and less bitter than regular bok choy.
There are a variety of baby bok choy – some have light green stalks (also called ‘Shanghai bok choy’) while others have white stalks similar to the larger, mature bok choy.
Both varieties will taste good grilled as long as you pick the shorter “baby” ones.
For this recipe, I use the term ‘baby bok choy’ interchangeably for both types.
what grilled bok choy tastes like
The stalks will still retain a slight crunch, while also being tender on the inside. The tips of the leaves will get crisp with a slight char, adding a pleasant smoky flavor. It’s meant to be light on its own, so I season them with just a little flaky sea salt and a squeeze of fresh lemon juice.
To make it a more savory and flavorful dish you can top it with a little soy sauce and either Sriracha or mala chili crisp.
The tenderness and light flavor make it perfect to serve in noodle dishes or on the side, in salads, and as a topping in soups!
📋 key ingredients
This recipe uses 4 simple ingredients. You can likely find everything you need at a local grocery store or online.
- bok choy - pick medium-sized (about 6- to 8-inches in length including stalks and leaves) for easier grilling, though smaller ones will taste good as well. Check to make sure the stalks are still firm with no soft spots.
- canola oil - or another neutral-tasting oil with a higher smoke point (to withstand the hot grill), like vegetable or avocado oil.
- salt - I use the Diamond Crystal brand kosher salt (paid affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using sea salt, use half of the amount listed in the recipe. (use half the amount if using sea salt)
- lemon - juiced. Adding a splash of fresh lemon juice will brighten up the flavors.
See the recipe card for quantities.
📖 substitutions & variations
- flavor boosters - add 2 teaspoons of low sodium soy sauce mixed with ⅛ teaspoon sugar, 1 teaspoon of mala chili crisp or Sriracha (adjust to your taste preferences and spice tolerance), and 1 teaspoon of toasted sesame oil for a quick boost of umami flavor and a spicy kick. Baste the cut side of the grilled cucumber with the sauce right after taking it off the grill.
🔪 instructions
I’m going to go through each step in detail below, including step-by-step photos of how to prep bok choy for grilling. In a hurry? You can jump straight to the printable recipe.
This recipe makes about 4 (3-ounce) servings.
To start, cut 4 bok choy (baby or shanghai variety) in half lengthwise, about 12 ounces total.
Then, use your chef’s knife to score the bottom of the stalk portion with two small cuts like an “X.” This will allow more even cooking.
Alternatively, if the stalks are particularly wide, you can cut each into quarters lengthwise.
However you choose to cut them, just try to make each portion about the same size so they cook evenly.
Next, heat your grill or grill pan until smoking hot, then oil the grill.
Keep reading for more tips below on the best way to oil a grill for grilling veggies!
Place each piece of bok choy onto the grill, cut side down. Grill for 2 minutes on each side.
Resist the urge to move the stalks once they are on there to get nice grill marks!
pro tip
I use a rolled-up old, but clean, kitchen side towel (paid link) to oil my grill. This is a pro tip used by professional cooks and chefs – one I used when cooking for private events and restaurants. This will help prevent the vegetables from sticking.
Fold the towel into thirds, then roll it up and tie it with cotton kitchen twine.
When the grill is hot, use tongs to dip the rolled-up towel into a container with a small amount of canola/vegetable oil and rub it over the hot grates until they are shiny.
This will help prevent the vegetables from sticking. You can store this towel in a covered deli container to use the next time you grill. Important safety tip: Make sure to store it away from hot surfaces like the grill or stove since it can be flammable.
Once it has grilled for a few minutes...
Remove from the grill and season with ¼ teaspoon Diamond Crystal kosher salt (*use half the amount if using sea salt).
Now, here's a chef's seasoning trick: After sprinkling on a pinch of salt, squeeze on some fresh lemon juice (from ¼ of a lemon) to really make the flavors POP! without needing extra salt.
For a bolder flavor, top with the optional sauce listed under variations in the notes section of the recipe card.
Serve with your favorite grilled proteins.
Here's how both varieties of bok choy look grilled.
chef's tip: For the best taste and texture it's important to not overcook bok choy. Get the grill super hot so you can quickly cook the veggies and get those beautiful grill marks!
🍲 equipment
Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.
In case you're curious, these are some of the cookware used for this recipe. The links may be paid affiliate links.
❄️ storage
This dish is best enjoyed immediately, but you can store your leftovers in an airtight container in the fridge for about a day if you'd like.
Serve leftovers cold as a side dish or as a topping in soups or salads.
💭 Cindy's top expert tip
Freshly grilled baby bok choy will taste best – you'll get stalks that retain a nice crunch and tender leaves that aren't overcooked. If you do have leftovers, I like to add them cold, straight from the fridge, into a bowl of hot noodle soup.
🔥 perfect pairings for grilled veggies
Here are some popular recipes that pair well with grilled bok choy:
👨🍳 COOKING WITH KIDS
What can kid chefs help with?
- rinsing and drying bok choy
- seasoning the grilled bok choy
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cindy 周昀
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simple grilled bok choy
watch it step-by-step: the sound of cooking® video
ingredients
- 4 baby bok choy, about 12 ounces, washed and dried (also called shanghai bok choy)
- 1 tablespoon canola oil, (substitute: peanut oil or avocado oil)
- ¼ teaspoon Diamond Crystal kosher salt, use half the amount if using sea salt
- ¼ lemon, juiced
optional sauce:
- 2 teaspoons soy sauce, low sodium, optional
- ⅛ teaspoon sugar, optional
- 1 teaspoon mala chili crisp, or Sriracha, optional
- 1 teaspoon toasted sesame oil, optional
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- Cut each bok choy in half lengthwise, then use your chef’s knife to score the bottom of the stalk portion with two small cuts like an “X.” Alternatively, if the stalks are particularly wide, you can cut each into quarters lengthwise.4 baby bok choy
- Heat your grill or grill pan until smoking hot, then oil the grill.1 tablespoon canola oil
- Place each piece of bok choy onto the grill, cut side down. Grill for 2 minutes on each side. Resist the urge to move it once it’s on the grill to get nice grill marks.
- Remove from the grill and season with salt and fresh lemon juice. For a bolder flavor, top with a mixture of the optional sauce.¼ teaspoon Diamond Crystal kosher salt, ¼ lemon
- Serve with your favorite grilled proteins or as a topping on noodle dishes, salads, or soups.
equipment and highlighted ingredients
notes
- There are a variety of baby bok choy – some have light green stalks while others have white stalks similar to the larger, mature bok choy. Both varieties will taste good grilled as long as you pick the shorter “baby” ones.
💭 faq
There’s no need to pre-cook pak choi before grilling. The stems of bok choy take longer to cook than the leaves, so in this grilled baby bok choy recipe I share a pro chefs tip to make sure the vegetable cooks evenly, no matter what cooking method you use!
Here it is - cut the bok choy in half lengthwise, into quarters if it’s particularly large, and score the stalk portion with two small cuts like an “X.”
Yes, you can. In fact, you can even char the stems by stir frying!
note: Baby bok choy leaves are quite delicate, so try to keep the cooking time short. But regular bok choy is a lot sturdier and works especially well stir-fried or on a griddle.
🌡️ food safety
- Wash hands before touching ready-to-eat foods like already grilled bok choy
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
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