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Succulent Grilled Bok Choy with flavorful Ponzu Sauce is tender and juicy with toasty savory flavor. An easy side dish that is delicious and healthy!
The flower never had a to-do list, not one day of her life. She just pointed her whole self toward light. The rest took care of itself. ~Chelan Harkin
This Grilled Bok Choy is an easy side dish that is full of so much satisfying juicy crunch. Perfect for dinners on the grill!
The ponzu sauce perfectly enhances the Bok Choy without overpowering, keeping the flavors light. Though it hails from Japan, Ponzu has just the right amount of savoriness and can complement many different cuisines.
Bok Choy is in the cruciferous family along with broccoli, cabbage, kale etc. A common ingredient in Asian cuisines, Bok Choy can be grilled, roasted, stir-fried, and eaten raw. We have used regular Bok Choy here but feel free to use baby Bok Choy. Baby Bok Choy gets a lot of attention these days but regular Bok Choy has some satisfying features that we love!
Difference between regular Bok Choy & Baby Bok Choy?
Though there are many different varieties, they are basically the same plant.
Baby Bok Choy is harvested when the plant is young and is generally more tender and mild. It is delicious raw or cooked.
Regular Bok Choy is larger in size with thicker stems that hold more juice and crunch, great raw or cooked. The stems can be used as a substitute for celery. The leaves have more of a pungent flavor similar to cabbage and taste more pleasant when cooked.
What you’ll need for Grilled Bok Choy with Ponzu Sauce
- Bok Choy
- avocado oil, or oil of your choice
- soy sauce, or GF Liquid aminos
- fresh orange juice (or yuzu)
- Mirin (or use 2 teaspoons honey and 1 tablespoon water)
- rice wine vinegar
- sesame oil
- toasted sesame seeds
- chili flakes
How to make Grilled Bok Choy with Ponzu Sauce
STEP ONE: Gather ingredients. Whisk up the simple Ponzo sauce. Prepare the Bok Choy by pulling off the outer pieces. There is often a core in tact that you can cut in half or in quarters depending the size. Rinse all pieces and pat dry the stems. It is good to keep a little moisture on the leaves to keep them from burning.
STEP THREE: Turn on the grill to high heat and let it fully heat up for about 10-15 minutes. Grill Bok Choy on each side for 3-4 minutes.
Serve immediately, drizzled with Ponzu Sauce.
What to serve with Grilled Bok Choy
- Simple Baked Miso Salmon
- Instant Pot Peanut Chicken
- Chicken Katsu (or Tofu Katsu!)
- Five-Spice Chicken with Roasted Plum Sauce
- Furikake Salmon
More recipes you may enjoy
- The Best Grilled Asparagus
- Grilled Romaine Salad with Maitake Mushrooms
- How to Grill Veggies
- Grilled Fava Beans with Mint, Lemon Zest, and Sumac
Succulent grilled Bok Choy with savory Ponzu Sauce is tender and juicy with toasty savory flavor. An easy side dish that is delicious and healthy!
- Make the ponzu dressing by whisking all the ingredients together.
- Prepare the Bok Choy by pulling off the outer pieces. There is often a core in tact that you can cut in half or in quarters depending the size. Rinse all pieces and pat dry the stems. It is good to keep a little moisture on the leaves to keep them from charring too much.
- Preheat Grill to high and let it fully heat for 10-15 minutes.
- Brush Bok Choy with oil. We give a light sprinkle of salt here but that is optional as the Ponzu sauce does contain soy sauce.
- Grill for 3-4 minutes on each side. The leaves will get a little toasty, you can just discard if they become too charred. (You can also layer the leaf on top of the Bok Choy next to it as you lay it on the grill, so that the leaf is not directly on the grates.)
- Serve immediately with a drizzle of Ponzu sauce.
- Serving Size:
- Calories: 60
- Sugar: 3.2 g
- Sodium: 330.9 mg
- Fat: 4.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 4.6 g
- Fiber: 1.1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: grilled Bok Choy, how to grill Bok Choy