Recipe For Grilled Bok Choy
GRILLED BOK CHOY
Grilling bok choy in this savory sauce gives it a delicious twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
- In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.
- Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.
Nutrition Facts : Calories 98 g, Fat 7 g, Fiber 1 g, Protein 2 g
GRILLED BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.
GRILLED SESAME BOK CHOY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.
GRILLED BABY BOK CHOY WITH MISO BUTTER
Provided by Laura B. Russell
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
- Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
- While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
- Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.
GRILLED BABY BOK CHOY
Found online and adapted from Gourmet via Food Network. I was looking for something to complete my Asian inspired Memorial Day Menu . Worked out perfect!
Provided by carmenskitchen
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
- Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.
Nutrition Facts : Calories 63.4, Fat 5.7, SaturatedFat 0.8, Sodium 27.7, Carbohydrate 2.5, Fiber 1.1, Sugar 0.7, Protein 1.5
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- Cut bok choy in half and brush both sides with toasted sesame oil. Sprinkle with a little kosher salt and pepper.
- Preheat grill to medium high heat and place diagonally on grill grates, making sure leaves don't drop below the grates. (Watch out cause dripping oil may cause flares) Cover and grill for 3-4 minutes until grill marks form, then flip and cook another 3-4 minutes, covered, until bok choy stems are softened, but not too charred. If using larger bok choy, cook about 5 minutes per side.
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