This Grilled Baby Bok Choy With Garlic and Ginger has a ton of flavour in the sauce! What a great way to get more vegetables in your meal!
I made this to go with Grilled Hoisin Salmon and Lime Jasmine Rice. For the salmon I just slathered it with commercial Hoisin sauce and grilled it over medium high heat for about 6 minutes a side. Grill time will vary with the thickness of your salmon so watch it carefully and when it is opaque and flaky it is done.
The Lime Jasmine Rice is full of flavour and rather refreshing with a wedge of fresh lime on the side.
The sauce of the Bok Choy is so good! It also complements the rice. My husband rarely eats his rice without soya sauce so this sauce with garlic and ginger and mirin is perfect if it runs over and gets in your rice!
I usually make a bit extra just because we are prone to having left over rice around and it never goes to waste.
Chef’s Tips for Grilled Baby Bok Choy With Garlic and Ginger
- Mirin is a sweet Japanese rice wine used in Oriental dishes. You can substitute Sake if that is easier to find. You can find Mirin in the Thai or Oriental section of well stocked grocery stores or you can always order it on-line.
- In a pinch you can sub dry white wine or rice vinegar but you will need to add about a 1/2 tsp of sugar for every tablespoon you use.
- Be aware you need to clean bok choy really well. Sandy soil tends to gather at the base of the ‘bulb’. I trimmed the end of the bubl to remove the dry edge but being careful to keep the bulf intact. Then Halve it vertically. I picked out the tiniest center leaves that were full of sand. Then I washed it under cold running water, carefully and gently prying the leaves open a bit so the water could reach the base. Do this a couple of time to be sure… that sand is persistent!
- If the leaves separate don’t worry … just toss the individual leaves on the BBQ mat and mop with the sauce.
- I grilled it on a BBQ mat. You really only need 3-5 minutes over medium high heat just enough to soften the white bulb end.
- Brush the sauce on it generously and then transfer to a platter to serve.
- You can heat and pass any extra sauce because if goes really well with the Lime Jasmine Rice if you are serving that as well!
- If you make this inside you can put it Under your broiler, about 6″ away. Toss after a couple of minutes and brush on sauce generously. Remove when greens are wilted and white ends have softened – about 6 minutes.
- 6 heads baby bok choy
- 1/3 cup Mirin can substitute Sake
- 1/4 cup tamari or soy sauce
- 3 cloves garlic minced
- 2 Tbsps fresh ginger minced
- 1 Tbsp sesame oil
- Rinse bok choy, then carefully trim the cut end just a bit. You just want to get rid of the dried edge but you want the core to still stay together. Split bok choy vertically. Rinse well and splay the leaves to ensure all the sand is rinsed away.
- Combine remaining ingredients together and stir well.
- Grill on a grill pan over medium high heat. Start with the outside down first then flip them after a few minutes. Brush the sauce over the bok choy. Sauce and garlic/ginger pieces should get ‘trapped’ in the leaves. (If leaves separate just grill a few minutes, stir them up and start brushing the sauce on.)
- Remove from the grill after about 8 minutes total. Serve immediately.