Baby bok choy cooks up fast compared to its mature counterpart, making it a great easy weeknight side. Drizzle with the dressing right when it comes off the grill so it soaks up the flavor.

EatingWell Magazine, April 2022


Credit: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium high.

  • Whisk tamari (or soy sauce), lime juice, 1 tablespoon oil, honey and shallot in a small bowl.

  • Cut bok choy in half lengthwise, keeping the root end intact. Brush the remaining 1 tablespoon oil over the cut sides. Grill the bok choy, cut-side down, until charred in spots, about 2 minutes. Flip and continue grilling until tender-crisp, 1 to 2 minutes more. Whisk the dressing again and drizzle over the cut sides of the bok choy before serving.


People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

2 bok choy halves
84 calories; protein 2g; carbohydrates 5g; dietary fiber 1g; sugars 3g; added sugar 1g; fat 7g; saturated fat 1g; mono fat 3g; poly fat 2g; vitamin a iu 3348IU; vitamin c 36mg; vitamin e iu 2IU; folate 51mg; vitamin k 34mg; sodium 266mg; iron 1mg; magnesium 15mg; potassium 434mg; omega 6 fatty acid 2g.