This summer, challenge yourself to try at least one new vegetable. Bok choy is an excellent choice. It’s healthy, delicious and easier to digest than other varieties of cruciferous vegetables such as broccoli, Brussels sprouts, cabbage and cauliflower. Pair this dish with grilled meat or fish for a simple summer supper.
PREP TIME
5 Min
COOK TIME
10 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 2 bok choy, cut in half — baby bok choy or full size will work
- 1 tablespoon toasted sesame oil
- 1 tablespoon sweet chili sauce
- Kosher salt and pepper
Directions
- Slice bok choy in half and brush both sides generously with toasted sesame oil. Sprinkle with kosher salt and pepper.
- Preheat grill to medium high heat and place diagonally on grill grates, making sure leaves don’t drop below the grates. Cover with the grill lid and grill for 3-4 minutes until grill marks form. Flip and cook another 3-4 minutes, covered, until bok choy stems are softened, but not too charred. If using larger bok choy, cook about 5 minutes per side.
- If leaves are cooking too quickly and charring before the base has softened, place a small sheet of aluminum foil underneath the leaves to protect them from cooking more as the base continues to cook. You may also do this at the beginning if you do not want the leaves to be charred.
- Place grilled bok choy on a sheet pan and brush both sides with sweet chili sauce. Serve warm.
Nutrition Facts
Servings: 4 | Calories: 94 | Total fat: 4g | Saturated fat: 1g | Carbohydrate: 11g | Protein: 6g | Fiber: 4g | Sodium: 316mg
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Bok choy
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of thedizzycook.com
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
