If you’ve never heard of, or prepared bok choy at home, it’s a type of Chinese cabbage. It’s kind of like celery stalks with leafy spinach tops. I prefer to cook with baby bok choy. It’s smaller and more tender with a sweeter flavor. You can certainly make this with the traditional bok choy if you like.
You’ll want to slice off the bottom portion of each stalk and separate the leaves to wash them.
Once they’re dry, you’ll drizzle with a little oil and rub it in with your hands just so they’re all coated. I prefer our olive oil (blood orange is particularly delicious here) but any oil will work. And sprinkle lightly with salt and pepper.
The sauce here is super simple and contains honey, soy sauce, sesame oil, rice vinegar, ginger, and sesame seeds.
To cook this on the grill you’ll have best results with a grill basket. They’re easily found even at grocery stores this time of year. Once your grill is preheated this takes just minutes to cook, so pop it on at the very last minute – like table is set and everything else is ready to go.
The leaf parts will wilt, kind of like spinach and the stalks will just get tender, kind of like cooking celery. You just have to eyeball it- I like the bottoms cooked, but not soggy and everything kind of charred a little. They’ll go straight from the grill into your bowl of honey sesame sauce and get tossed around and that’s it.
Super simple, quick and easy.
