Bok choy is quickly becoming one of my favorite vegetables to use as a side dish. It’s a very mild, Chinese cabbage – and you can buy it in full-size heads, or smaller, baby size heads. I prefer the baby bok choy, myself; they cook quickly, they’re very tender, and they’re actually quite beautiful. I recently tried grilling the little cabbages, and my husband and I both loved the result. The baby bok choy takes about 3 or 4 minutes to grill, so it’s perfect to toss on to the grill while whatever meat you’ve cooked rests.
Honey Soy Bok Choy
serves 2-4 as a side dish
6 baby bok choy (or 2-3 full-size bok choy)
2 T olive oil
2 T soy sauce
1 T honey
small pinch each kosher salt and pepper
1.) Slice the baby bok choy in half, lengthwise. Rinse each half thoroughly under cold running water; either lay them, cut side down, onto paper towels to drain, or load them into a salad spinner and spin until completely dry.
2.) Heat your grill to medium-low heat. Whisk the olive oil, soy sauce, honey, salt and pepper together. Brush the cut sides of the bok choy with the honey soy mixture, and then lay them cut side down on the grill.
3.) Allow the bok choy to cook on the grill for about 3 minutes, or until golden brown grill marks appear. Flip the cabbages carefully, and baste the cut sides with the honey soy glaze again.
4.) Grill for another 2-3 minutes, until the underside of the bok choy have golden brown grill marks, and the leaves are wilted. Serve immediately.
These grilled bok choy are a perfectly light and delicious summer side dish. The honey adds a slight sweetness, but not enough to be overwhelming – and the soy sauce balances the sweetness with a savory kick! As an added bonus, these little cabbages are really beautiful, and make for a wonderful presentation – making them perfect for company.
Mini vegetables are just so CUTE,