Even as a picky kid, when it comes to Chinese food, I’d always eat my veggies.

Bamboo shoots, broccoli and of course, bok choy. Perhaps it was because the vegetable flavor was masked being in a sweet or rich savory sauce. Who truly knows? But one thing I do know is that I’ve loved bok choy since forever.

Grilling bok choy is an straightforward and healthy way to get it onto my plate with little time, effort and ingredients. Simply cut in half, lightly spray with a little olive oil and grill for a few minutes until it’s leaves are crispy and slightly charred (you all know how I feel about this!) and the stalks are tender. Once grilled, I like to drizzle these grilled gems with an even easier spicy ginger chili sauce. It’s only 3 ingredients and pretty darn satisfying.

To cook this Grilled Baby Bok Choy Recipe Set out:

baby bok choy – A small type of Chinese cabbage.
olive oil spray – This will help keep the bok choy from sticking to the grill.
black pepper – Adds some subtle bite and flavor.
fresh ginger – Lends a pungent, spicy and sweet flavor.
sambal oelek – A spicy chili paste that adds satisfying heat.
soy sauce – Lends a salty, sweet and savory (umami) flavor.

In a small bowl measure 1 tablespoon low-sodium soy sauce (or low-sodium tamari for gluten free), 1 tablespoon grated ginger paste and 1/2 teaspoon chili paste (sambal oelek). Stir to combine and scoot off to the side.

Cut each of the baby bok choy in half and rinse under running water to clean away any dirt. Place them cut-side down on a clean kitchen towel to drain and then gently pat dry.

Oncer most of the water has been absorbed, mist with olive oil spray and season with freshly ground black pepper. You won’t need any salt because the sauce is salty enough from the added soy sauce.

Preheat one side of your grill to medium-high heat and the other half leave off. Once preheated I placed the choy, cut-side down on the hottest side of my grill and grilled the bok choy for 45 seconds to 1 minute.

Flip and repeat. I then transferred them to the cooler part of the grill, cover and continued to cook them until tender. About 3 to 4 minutes depending.

Use tongs to remove the grilled bok choy to a platter and spoon the ginger chili sauce over top.

It’s genuinely that straightforward.

Not only is this grilled baby bok choy a short and simple side dish, but it’s also darn good and healthy too. That ginger chili sauce is Deeply good and a smidgen spicy. I may or may not have used my finger to swipe the bowl clean. I am not ashamed.