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I first tried grilling bok choy on a whim during a backyard BBQ when I ran out of my usual veggie sides. To my surprise, it was an instant hit. Now it’s a staple at my BBQs. Lightly charred and drizzled with a spicy sauce bursting with Asian flavors, Grilled Bok Choy is a quick and easy side dish that just might steal the show at your dinner table.
Bok choy might not be the first vegetable you think of for grilling, but I promise it’s worth trying. The leaves get crispy while the stems stay tender, creating a great mix of textures. It’s an excellent side for summer get-togethers, delicious hot or at room temperature, and elegant on a platter. And it’s so simple to make – just a few minutes on the grill and it’s done.
“Very delicious. Thank you.”
kel
Table of Contents
Ingredients for Grilled Bok Choy
- Bok Choy: I prefer baby bok choy for its tender texture, but mature bok choy works well too. Look for crisp, bright green leaves and firm stalks.
- Sesame Oil: You’ll need both plain and toasted. The plain is for grilling, while the toasted adds a nutty flavor to the sauce. Don’t skip the toasted – it makes a big difference!
- Garlic: Fresh is best. Choose a plump head with smooth, silvery skin. The fresher the garlic, the better the flavor.
- Ginger: Use fresh ginger root root. Look for firm pieces with smooth skin. I don’t recommend substituting dried ginger here – the fresh stuff really shines in this recipe.
- Sriracha Sauce: This adds a nice kick. If you prefer, red chili paste like sambal oelek works great too. Adjust the amount to your heat preference.
- Soy Sauce: I use regular soy sauce, but tamari or liquid aminos are good gluten-free alternatives. Each will give a slightly different flavor profile.
- Sesame Seeds: Toasted seeds add a great crunch and nuttiness. I like using a mix of white and black for visual appeal, but either works well on its own.
Cooks Notes and FAQ
Bok choy is a leafy green that’s a type of Chinese cabbage. It’s a member of the mustards or cabbage family that’s related to broccoli, cauliflower and Brussels sprouts. Although several species go by the same name, they typically show the same traits — long dark or bright green leaves held together by a thick, juicy stem ranging in color from light green to bright white.
When buying bok choy for grilling, look for baby bok choy, which is more tender than its mature version (though you can use either for this recipe). Make sure the leaves are not withered and that the stem is firm and free of blemishes.
Both bok choy leaves and stems are edible, so you just need to trim the bottom end. And although the leaves might seem like the most desirable part, you’ll find the snappy stem to be equally delicious.
Keep in mind that the stem takes a bit longer to cook than the leaves, so you should monitor them both while cooking. The most common mistakes when cooking bok choy are overcooking the leaves and undercooking the stems. 
To prepare bok choy for an outdoor grill, cut it in half lengthwise and rinse it carefully, particularly near the base of the stem where dirt and grit like to hide. Then pat it dry and brush the cut side generously with with oil. You’ll want clean grill grates and enough heat to get those coveted grill marks.
For some recipes, like stir-fries, you’re better off separating the leaves from the stems to cook for different lengths of time. But when grilling bok choy, you’ll keep the leaves and stem intact. The leaves take on a light char while the stems become tender, but retain some of their crunch. A warm spicy sesame-ginger dressing and shower of toasted sesame seeds spooned on at the end rounds out and enhances both the smoky and bright flavors of the dish.
If you can’t find baby bok choy at the farmers market or Asian supermarket, use mature bok choy instead; cut it into quarters lengthwise and grill it for a bit longer. 
Yes, you can eat bok choy raw. Carefully rinse it as you would any other green. Chopped up, it makes a crunchy and delicious addition to all kinds of salads and slaws.
Serve With
More Delicious Grilled Vegetables to Try
- Grilled Cauliflower Steaks
- Grilled Bacon Wrapped Asparagus
- Grilled Green Beans
- Grilled Broccolini
- Grilled Fennel
Grilled Bok Choy
Ingredients
- 4 large heads baby bok choy cut in half lengthwise and rinsed carefully to remove all dirt and grit
- 2 tablespoons sesame oil divided
- 3 cloves garlic minced
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon sriracha sauce or more to taste
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- toasted sesame seeds for garnish, optional
Instructions
- Preheat a gas grill to medium (350˚F).
- Drizzle cut side of bok choy with 1 tablespoon of the sesame oil and rub all over to coat. Place cut side down on grill and close cover. Cook 6 minutes; turn and cook 6-8 minutes more until crisp-tender with lightly charred areas. Arrange on serving platter cut side up.
- Heat remaining tablespoon of sesame oil in a small skillet over medium-high heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Remove from heat and stir in chili paste, soy sauce and toasted sesame oil. Drizzle evenly over grilled bok choy. Garnish with toasted sesame seeds if desired and serve.
Notes
- If you want to avoid the char on the tender leaves, you can place a strip of foil on your grill under just the leaves, leaving the remainder of the bok choy over direct heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!
I’m so glad to hear you enjoyed this, Gaylene!
This is a very delicious recipe. Especially considering we have a hard time using up leftover bok choy. It worked very well on baby bok choy also. We did cut back on the soy sauce which didn’t seem to affect the flavor but cut down a lot on the sodium. And we also didn’t use sesame oil before putting on the barbecue because the flavor of the oil seems to cook off.
So glad you’re enjoying the recipe, Brian! Thank you for your recipe notes.
I made this yesterday and it was amazing! My daughter brought home this crazy extreme meat-hating skinny chick for dinner, so she got a Mushroom Wellington and this as a green side. The only thing she complained about was that meat had been previously cooked on my grill and n my oven. She may also have been a little scared at the Tomahawk I made (on a separate grill) for me and my daughter.
You paint quite a scene, lol! So glad you’re enjoying the recipe!