Grilled Bok Choy Ponzu Sauce (Printable Version)
Crisp bok choy meets tangy ponzu and sesame, creating a bold, healthy side full of vibrant flavors.
# Ingredients:
→ Vegetables
01 -
1 large head Bok Choy or 4–6 baby Bok Choy
→ Oils and Seasoning
02 -
1–2 tablespoons avocado oil or preferred neutral oil
03 -
Salt, to taste
→ Ponzu Sauce
04 -
2 tablespoons soy sauce or gluten-free liquid aminos
05 -
2 tablespoons freshly squeezed orange juice or yuzu juice
06 -
2 tablespoons Mirin or substitute with 2 teaspoons honey and 1 tablespoon water
07 -
1 tablespoon rice wine vinegar
08 -
1 tablespoon sesame oil
09 -
1 teaspoon toasted sesame seeds
10 -
Pinch of chili flakes
# Steps:
01 -
In a small bowl, whisk together soy sauce, orange or yuzu juice, Mirin or honey mixture, rice wine vinegar, sesame oil, toasted sesame seeds, and chili flakes until well combined.
02 -
Remove outer leaves from the Bok Choy. Slice the core in half or quarters depending on size. Rinse all pieces thoroughly and pat the stems dry, leaving some moisture on the leaves.
03 -
Preheat the grill to high and allow it to fully heat for 10–15 minutes.
04 -
Brush the Bok Choy evenly with avocado oil and lightly sprinkle with salt if desired.
05 -
Place Bok Choy on the grill. Cook for 3–4 minutes per side until stems are tender and leaves are lightly charred. If leaves become too charred, remove and discard as needed.
06 -
Transfer grilled Bok Choy to a serving platter and drizzle generously with Ponzu sauce. Serve immediately.
# Notes:
01 -
Leaving some moisture on Bok Choy leaves helps prevent excessive charring during grilling.
02 -
For best flavor, grill Bok Choy over high heat for a quick char while keeping the stems juicy.