Baked Bok Choy (10 minutes!)

Roasted veggies are one of my favorite pastimes in the summer, especially this roasted Bok Choy! I needed something to go with roasted honey sriracha chicken so I decided to try this Asian veggie.

On the grill, Bok Choy gets sweeter, caramelized. With a sweet and spicy Asian flavor in the sauce, it’s a great side dish for any meal. The leftovers were great, too. The next day I added my delicious lunch to some brown rice and chicken!

Looking for more delicious roasted veggies? Try this roasted broccoli, roasted onions or roasted green beans.

What is Bok Choy?

Bok Choy, also known as Chinese cabbage, is a common vegetable in many Asian recipes, especially stir-fry dishes. It is super crispy and has a cabbage-like flavor that can be eaten raw or cooked.

There are two types of Bok Choy, Baby Bok Choy and the larger mature Bok Choy. Baby Bok Choy tends to have a milder sweetness, while mature Bok Choy tends to have a bitterer flavor. When Bok Choy is cooked, it gets sweeter and has some nutty flavor.

You need to make Bok Choy on the grill

Here is what you need to make Bok Choy on the grill:

• Baby Bok Choy: For BBQ, I found Baby Bok Choy to be the best choice. It is sweeter than the larger stems and leaves of the mature Bok Choy and cooks faster.
• soy sauce: Soy sauce is often used with Bok Choy as it is common in Asian recipes. Tamari, coconut amino acids, and even salts can be exchanged if needed.
• sesame oil: To bring a delicious nutty flavor in baby bok choy, sesame oil is a delicious choice. You can also use coconut oil, olive oil or avocado oil.
• Rice vinegar: Adding sours like rice vinegar will brighten the flavor and add some Zing. It also goes well with the Asian flavors in this recipe. Lime juice will work, too.
• Sweet chili sauce: For some sweetness and calories, Thai sweet chili sauce is a great addition to roasted Bok Choy. It is made with garlic, Thai red pepper, ginger and sugar. The sugar in the sauce also helps caramelize Bok Choy and get those delicious grills. Teriyaki sauce works well, or you can exclude it from the sugar-free option.

Cooking tips for barbecue babies

Here are some expert cooking tips to make this delicious veggie side dish on the grill.

• Burning leaves: If Bok Choy leaves Begins to burn Just place the foil under the leaves to prevent them from burning before you prepare the stems.
• Clean the grill: Always make sure your The grill is clean This way the vegetables won’t stick to the grill.
• Clean Bok Choy: make sure Clean the bok choy before the barbecue Due to dirt and debris, it may be captured by leaves and stems. First cut the baby bok choy in half. Then, place it in a bowl of cold water and move it gently with your hands. Remove from water and dry.
• Cut into pieces: For faster options, cut the Bok Choy into small pieces and cook on a baking basket. It won’t carry the same beautiful presentation, but it will still taste delicious.
• crisp: Cook Bok Choy until it’s Crispy. It should have some texture and crunch.
• Barbecue pot: This can also be Baking tray If you are preparing indoors.

Seasoning ideas

Once you start grilling Bok Choy, you will find that there are many different ways to prepare. Here are some favorites:

• Garlic and black pepper: Brush half of the Bok Choy with olive oil and sprinkle with salt, plenty of black pepper and some red pepper flakes.
• Dear Ginger: Combine 2 tablespoons soy sauce, 1 tablespoon honey (or brown sugar), 1 tablespoon sesame oil and 2 teaspoons ground ginger. Brush half of the mixture on Bok Choy before grilling. Then drizzle the remaining sauce on the grill. End sesame.
• Teriyaki: Before grilling, brush the Bok Choy with teriyaki sauce and drizzle some extra drizzle on top while on the grill.
• Lemon and garlic: Brush Bok Choy with olive oil. Sprinkle with chopped garlic, kosher salt and pepper. After grilling, squeeze fresh lemon juice on top.

Served with the baked Bok Choy

This dish is used with almost any protein you make on the grill, including chicken, salmon, steak or pork. It’s especially good with Asian inspired recipes.

Storage, heating and remaining bok choy tips

Learn how to store and reheat the remaining baked Bok Choy, and interesting ways to use it again:

• Storage: The baked Bok Choy will last for 3 days in an airtight container in the refrigerator.
• Reheat: Heat the skillet over medium heat and then gently heat the Bok Choy until it is crisp and heated.
• The remaining thoughts: Build your own Asian rice bowl with some rice protein of your choice and throw some of the remaining grilled meatloaf to the side! If you don’t want to make the cereal, make some noodles for the Asian Noodle Bowl and add the baked Bok Choy.