Barbecue Bok Choy

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    Barbecue Bok Choy

    Barbecue Bok Choy

    (49)
    25min


    44 people made this

    Bok choy is easy to BBQ and tastes great with steak, burgers, chicken or anything else you might be cooking on the barby. The crispy leaves and tender stalks will have you coming back for more!

    Ingredients
    Serves: 6 

    • 1 kg of bok choy
    • 60g melted butter
    • 1 pinch garlic powder
    • 1 pinch paprika
    • 1 pinch ground black pepper
    • 1 teaspoon seasoned salt
    • 1 teaspoon ground black pepper

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat a barbecue for medium-high heat and lightly oil the grate.
    2. In a bowl mix butter, garlic powder, paprika and pinch of black pepper.
    3. Slice the bottom off the head of bok choy then remove and clean the stalks. Sprinkle seasoned salt and black pepper over both sides of the stalks.
    4. Lay the bok choy stalks on the preheated barbecue. Brush with seasoned butter mixture then cover the barbecue and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges; 3 to 4 minutes.
    5. Turn the bok choy then brush with butter mixture; cover and barbecue the other side. Brush with any remaining butter mixture and remove to a plate to serve.

    Don't want to barbecue?

    You can easily do this recipe inside by using a large frypan and cooking a few stalks at a time. The leaves won't get crispy like they do on the barby, but the taste is still delicious!

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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (49)

    leon
    by
    0

    What seems so wrong is so right:-) I used baby bok choy and cut them down the middle and cooked the whole halves. I used real garlic not powder. I totally recommend this!  -  24 Jun 2010

    by
    40

    I only had baby bok choy, but tried to make the dish anyway. I cooked it for far less time, basically just enough time to get them on the grill, butter them, flip them over, butter them, then cook for a little bit. Some of the leaves did get a little burnt, but it was still amazingly delicious!  -  22 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    25

    The key here is hot heat and fast. It keeps the thick part of the bok choy nice and crunchy and the leafy part crispy like a potato chip. Nice blend of seasonings. I used baby boy choy which I cut in half lengthwise. This is a make-again.  -  16 Jul 2011  (Review from Allrecipes USA and Canada)

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