Grilled Bok Choy Recipe

Bok choy: A type of Chinese cabbage with a mild, slightly sweet flavor. It has crisp white stalks and tender green leaves.

Olive oil: Used to brush the bok choy before grilling, adding a rich, fruity flavor and helping to achieve a nice char.

Salt: Enhances the natural flavors of the bok choy and balances the dish.

Black pepper: Adds a touch of heat and complexity to the grilled bok choy.

When preparing bok choy for grilling, ensure that each head is thoroughly washed to remove any dirt or grit hidden between the leaves. After washing, pat them dry with a clean towel to help the olive oil adhere better. This will also prevent excess moisture from causing flare-ups on the grill. For an added layer of flavor, consider marinating the bok choy in a mixture of soy sauce, garlic, and ginger for about 15 minutes before brushing with olive oil and grilling. This will infuse the bok choy with a delightful umami taste, elevating the dish to a new level.

• bok choy - Substitute with baby bok choy: Baby bok choy has a similar texture and flavor but is smaller and more tender.

• bok choy - Substitute with napa cabbage: Napa cabbage has a mild flavor and similar texture, making it a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, ideal for grilling vegetables.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the taste of grilled vegetables.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor profile, enhancing the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, adding a unique twist.

• freshly ground black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different flavor profile, making the dish spicier.

• Allow the grilled bok choy to cool completely before storing. This helps to prevent condensation, which can make the vegetables soggy.
• Place the cooled bok choy in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled bok choy will stay fresh for up to 3-4 days.
• For freezing, first, lay the grilled bok choy on a baking sheet lined with parchment paper. Make sure the pieces are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the bok choy is frozen solid. This prevents the pieces from sticking together.
• Transfer the frozen bok choy to a freezer-safe bag or container. Label it with the date for easy tracking.
• When ready to use, thaw the bok choy in the refrigerator overnight. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled bok choy on a baking sheet.
  3. Lightly brush with a bit more olive oil to keep it moist.
  4. Cover with aluminum foil to prevent drying out.
  5. Heat for about 10-15 minutes until warmed through.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the grilled bok choy in the skillet.
  4. Cook for 3-4 minutes on each side until heated through, turning occasionally to avoid burning.

• Microwave Method

  1. Place the grilled bok choy on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn’t overcook.

• Grill Reheat Method

  1. Preheat your grill to medium heat.
  2. Lightly brush the grilled bok choy with olive oil.
  3. Place on the grill for 2-3 minutes on each side, just enough to warm it up without overcooking.

• Steaming Method

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the grilled bok choy in the steamer basket.
  3. Cover and steam for about 3-5 minutes until heated through.

• Grill: Used to cook the bok choy, providing a smoky flavor and charred texture.

• Grill brush: Essential for cleaning the grill grates before cooking to ensure no residue affects the flavor.

• Basting brush: Used to brush olive oil onto the bok choy for even coating.

• Tongs: Handy for flipping the bok choy on the grill without damaging the leaves.

• Cutting board: Provides a stable surface to halve the bok choy lengthwise.

• Chef's knife: Sharp knife needed to cut the bok choy cleanly and evenly.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and pepper.

• Serving platter: Used to present the grilled bok choy immediately after cooking.

Preheat the grill: Start preheating the grill while you prepare the bok choy to save time.

Prep in advance: Halve and wash the bok choy ahead of time and store it in the fridge.

Use a brush: Use a brush to quickly and evenly coat the bok choy with olive oil.

Batch grilling: Grill multiple heads of bok choy at once to save time.

Keep it simple: Stick to basic seasoning like salt and pepper to speed up the prep process.