Grilled Bok Choy Ponzu Sauce

Grilled Bok Choy with Ponzu Sauce is the simple side dish I crave all summer long on those nights when I want something impressive with barely any effort. The bok choy becomes irresistibly smoky and tender while the citrusy ponzu brings zing and umami that makes each bite bright and fresh.

This has become my go to whenever bok choy pops up at the farmers market. Even the kids end up eating extra veggies whenever I serve it this way.

Ingredients

• Bok Choy Choose a large head for dramatic presentation or use several baby bok choy for more tender results Look for vibrant green leaves and crisp white stems
• Avocado oil Or use any neutral oil that can handle high heat Choose expeller pressed for least flavor
• Salt Even just a pinch pulls extra flavor from the simple veggies
• Soy sauce Traditional or swap for liquid aminos to keep it gluten free Opt for naturally brewed for best flavor
• Fresh orange juice Or authentic yuzu if you can find it The fresh juice gives bright citrus notes
• Mirin Adds gentle sweetness and complexity If you do not have it stir in a small amount of honey and water instead
• Rice wine vinegar Use an unseasoned variety for brightest acidity
• Sesame oil Toasted is best for aroma and richness
• Toasted sesame seeds They add a nutty crunch Toast them lightly yourself for a deeper flavor
• Chili flakes Just a pinch for gentle heat Use more or less to taste

Step-by-Step Instructions

Make the Ponzu Sauce:

Whisk soy sauce fresh citrus juice mirin rice wine vinegar sesame oil sesame seeds and chili flakes in a small bowl until well blended The flavors will get even better if you let them sit for a few minutes

Prep the Bok Choy:

Pull off any tough or wilted outer leaves from the bok choy For larger heads slice in half or quarters so each piece is easy to handle Rinse thoroughly to remove any grit and keep the stems dry while leaving a bit of moisture on the leaves which will protect them from burning

Preheat the Grill:

Heat your grill on high for ten to fifteen minutes A fully heated grate will give the best char marks and tender stems

Season and Oil the Bok Choy:

Using a brush or your hands coat the bok choy pieces lightly with avocado oil Sprinkle with a touch of salt unless you prefer to do all seasoning at the end with the ponzu sauce

Grill the Bok Choy:

Lay the bok choy on the hot grill Be sure some leafy parts are protected by stacking them a little if you want to avoid too much charring Grill each side for three to four minutes turning as the stems become crisp tender and the edges get toasty If any leaves burn you can always discard those

Finish and Serve:

Transfer the grilled bok choy to a platter and drizzle generously with ponzu sauce Serve immediately for the best warmth and texture

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Bok choy has become my favorite vegetable to grill because the contrast between crunchy stems and soft leaves is just unbeatable My family always gathers around the plate and everyone reaches for seconds before the main dish is even served

Storage Tips

Store leftovers in an airtight container and refrigerate for up to two days Rewarm gently in a skillet with a splash of water or extra sauce for best results Grilled bok choy is not ideal for freezing as the leaves get limp

Ingredient Substitutions

If bok choy is unavailable try Napa cabbage halves or even halved baby gem lettuce Or swap orange juice for lemon or lime for a sharper tang Mirin can be replaced by a maple syrup and water mixture if you are out of honey

Serving Suggestions

Pair this dish with grilled seafood or tofu and a side of steamed rice For a heartier main I sometimes add a fried egg or grilled chicken on top Leftover ponzu sauce works well drizzled over noodles or rice bowls too

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Cultural Context

Ponzu sauce is a Japanese staple known for its combination of citrus soy and umami notes It is traditionally served with grilled meats hot pots or appetizers Grilling bok choy gives a smoky twist on this classic combo and brings a touch of East Asian flavor to any barbecue table

Recipe FAQs

→ How do you prepare bok choy for grilling?

Rinse and trim any tough stems, cut larger heads into halves or quarters, and leave some moisture on the leaves to prevent burning.

→ Can baby bok choy be used for grilling?

Yes, baby bok choy is ideal for grilling. Keep them whole or halved for even charring and tender results.

→ What flavors does ponzu sauce add?

Ponzu brings a balance of salty, tangy, and slightly sweet notes from citrus juice, soy, and a touch of mirin or honey.

→ What oil works best for grilling bok choy?

Avocado oil is recommended for its high smoke point, but any neutral oil such as canola or grapeseed will work.

→ How do you prevent bok choy leaves from burning?

Keep the leaves slightly moist and use indirect heat if possible. Arrange leaves away from the hottest spots on the grill.

→ Is this dish suitable for a plant-based diet?

Absolutely. Grilled bok choy with ponzu is naturally vegan and can fit a wide range of healthy eating styles.