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–+ servings
Grilled Baby Bok Choy on a plate with Asian sauce and garlic and ginger
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5 from 1 vote

Grilled Baby Bok Choy with Ginger and Garlic

Bok choy delivers lots of classic Asian tamari, ginger and garlic.
Prep Time10 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: Asian
Servings: 6
Calories: 50kcal
Author: Carolyn Hetke

Equipment

  • BBQ

Ingredients

  • 6 heads baby bok choy
  • ⅓ cup Mirin can substitute Sake
  • ¼ cup tamari or soy sauce
  • 3 cloves garlic minced
  • 2 Tbsps fresh ginger minced
  • 1 tablespoon sesame oil

Instructions

  • 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.

Nutrition

Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 641mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg