Grilled Bok Choy

Published by marthastewart.com on September, 2004

Baby bok choy is more tender than the regular size. Look for heads with firm white stalks and crisp green leaves.

Ingredients

  • 4 heads baby bok choy (about 1 pound)
  • 1/4 cup white-wine vinegar
  • 2 tablespoons tomato-based chili sauce
  • 2 teaspoons light-brown sugar
  • 2 tablespoons vegetable oil
  • Coarse salt and ground pepper

Directions

  1. Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

  2. In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

  3. Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.

http://www.marthastewart.com/313306/grilled-bok-choy