Bok Choy with Sweet Red Chili Sauce! Sweet, spicy and just the right amount of tang and flavor. This bok choy is bursting with loads of flavor and is guaranteed to be your new favorite side dish.
Truth be told, I’ve enjoyed the comfort of cooking, baking and eating quite a bit these last few months. I’m not complaining as it definitely kept me busy and kept my family fed. But now, as we head into summer, I’m all about easy, light recipes and grilling.
I love cooking with vegetables and tend to find myself eating more vegetables in the summer. After a visit to H-mart the other week, I roasted some bok choy. These are even better grilled, but at the time, the grills at our apartment complex weren’t open yet.
I recently made these noodles (as shown above) and used sweet red chili sauce for the dressing. Often times, when people are asked to buy a specific ingredient, they ask me for other recipes where they can use the same ingredient, in this case, the sweet red chili sauce.
I tweaked the dressing a bit and used it to dress this bok choy. This dressing can also be used on any grilled or roasted vegetable, on grilled fish and chicken and even pork!
I also love this bok choy with soba noodles. Click here for this recipe.
Bok Choy with Sweet Red Chili Sauce
Bok Choy with Sweet Red Chili Sauce! Hope you give this recipe a try!
Bok Choy with Sweet Red Chili Sauce
Ingredients
To make the dressing:
- 2 tablespoons sweet red chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown rice vinegar
- 2 tablespoons low sodium soy sauce
- 1/2 to 1 tablespoon sriracha or gochujang (Korean hot pepper paste) optional, for additional heat
For the bok choy:
- 1 pound baby bok choy rinsed, cut into quarters, with core intact
- olive oil extra virgin
- salt and pepper
- green onions diced fine for garnish
Instructions
- Preheat your oven to 425 degrees. For the dressing: Using a small bowl, whisk together the ingredients until combined. Taste and adjust according to your taste if needed. Set aside.
- Prep two baking sheets lined with parchment paper. Lay down the bok choy in an even layer and lightly drizzle with olive oil and season with salt and pepper.
- Bake in the oven for about 18 to 20 minutes, or until desired doneness. I find that 20 minutes gives you nice, crisp edges. Alternatively, you can grill: using a medium-hot fire in a charcoal or gas grill: Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen or tray, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Flip the bok choy with tongs, close the grill again, and grill for about 5 to 6 minutes more, until golden and crisp-tender.
- To plate: arrange the cooked bok choy on a platter and lightly drizzle with the sweet red chili sauce mixture. Garnish with diced green onions. Enjoy immediately.
Sweet, spicy, tangy, love everything about this Alice and I know Naomi would go crazy for it too.