- 8 heads baby bok choy, halved lengthwise
- 2 tablespoons canola or grapeseed oil
- 2 teaspoons Asian sesame oil
- Kosher or sea salt
- Store-bought Thai peanut sauce for drizzling
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
Arrange the bok choy in a single layer on a large, rimmed baking sheet. In a small bowl, combine the canola and sesame oils and mix well. Brush both sides of the crisp white stalks (not the green leaves) of the bok choy with the oil mixture. Season the stalks lightly with salt.
Oil the grill grate. Place a long strip of foil, about 6 inches wide, across the length of the grill. Arrange the bok choy, cut side down, so the white stalks are directly over the medium-hot fire and the delicate green leaves are resting on the foil, protected from the fire. Grill until light brown grill marks appear, about 1/2 minutes. Turn and grill until light brown grill marks appear and the bok choy is crisp-tender when pierced with a knife, about 2 minutes longer.
Arrange the bok choy halves, cut side up, on a warmed platter and drizzle with the peanut sauce. Serve immediately.
Print this recipe