Description
For the Bok Choy:
4 baby bok choy, halved lengthwise
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
For the Sweet Chili Glaze:
2 tbsp sweet chili sauce
1 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp sesame oil
1/2 tsp grated ginger
1 garlic clove, minced
For Garnish:
1 tbsp roasted sesame seeds
1 tbsp chopped green onions (optional)
Directions:
Preheat a grill pan or large skillet over medium-high heat.
In a bowl, toss the bok choy halves with olive oil, smoked paprika, salt, and black pepper.
Place bok choy cut side down onto the hot grill pan and sear for 2-3 minutes until lightly charred. Flip and cook for another 2 minutes until tender.
In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
Drizzle the glaze over the grilled bok choy and cook for another 1-2 minutes, allowing the flavors to soak in.
Remove from heat and sprinkle with roasted sesame seeds and chopped green onions if desired.
Serve warm as a flavorful side dish or light appetizer!
Prep Time: 5 minutes Cooking Time: 7 minutes Total Time: 12 minutes Kcal: 110 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Grilled Bok Choy with Sweet Chili Glaze every time.
- Prep the Bok Choy: Wash 4 baby bok choy thoroughly. Pat them dry, then slice each one in half lengthwise, right through the core to keep the leaves attached.
- Season: In a large bowl, toss the bok choy halves with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Preheat & Sear: Preheat a grill pan or large skillet over medium-high heat. Once hot, place the bok choy halves cut-side down. Sear without moving for 2-3 minutes to achieve a deep, flavorful char.
- Cook Through: Flip the bok choy and cook for an additional 2 minutes on the other side until the stems are tender-crisp.
- Make the Glaze: While the bok choy cooks, whisk together 2 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp grated ginger, and 1 minced garlic clove in a small bowl.
- Glaze and Finish: Drizzle the glaze over the bok choy in the pan. Cook for 1-2 more minutes, allowing the sauce to bubble and reduce slightly. Remove from heat and garnish immediately.
Serving Suggestions
This versatile dish pairs beautifully with numerous mains. Serve it alongside grilled salmon, teriyaki chicken, or sticky pork belly for an Asian-inspired feast. For a plant-based meal, pair it with crispy tofu and jasmine rice. It also makes an impressive and elegant starter for a dinner party.
How-to Summary
Halve and season bok choy with oil and spices. Sear cut-side down on a hot grill pan until charred. Flip and cook until tender. Whisk together a simple sweet chili, soy, and ginger glaze. Drizzle over the bok choy and cook briefly to combine. Garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but cooking time will increase. Cut regular bok choy into quarters lengthwise and sear for 4-5 minutes per side.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave, but note the texture will be softer.
What can I substitute for sweet chili sauce?
Mix 1 tbsp honey or maple syrup with 1 tbsp sriracha or a pinch of red pepper flakes for a quick alternative.
Is this recipe gluten-free?
It can be! Ensure you use tamari or a certified gluten-free soy sauce in the glaze.
Can I cook this on an outdoor grill?
Absolutely. Place the oiled bok choy directly on preheated grill grates over medium heat. Use a grill basket to prevent pieces from falling through.
Common Mistakes to Avoid
- Not Drying the Bok Choy: Excess water will cause steaming instead of searing, preventing a good char.
- Moving the Bok Choy Too Soon: Let it sear undisturbed to develop those coveted grill marks and caramelized flavor.
- Overcooking: Bok choy should be tender but retain a slight crunch. It becomes mushy if cooked too long.
- Adding the Glaze Too Early: Adding the sugary glaze at the start will cause it to burn. Introduce it in the final 1-2 minutes.
Conclusion
This Grilled Bok Choy with Sweet Chili Glaze is a testament to how simple ingredients can create extraordinary flavor. In just 12 minutes, you transform humble greens into a smoky, sweet, savory, and tangy side dish that will become a regular in your recipe rotation. Its perfect balance of texture and taste is sure to impress.
