A lot of my recipes are either time intensive or require a variety of ingredients. However, some of my favorite things are actually quite simple. I don’t share many of these simple recipes because, to me, it seems pointless. Not pointless because I don’t want to share them, but because I feel like they are way too easy and most people would know how to make these things. I realize now that isn’t true. Some people may know how to make simple recipes, but I may have a different approach that could be helpful to someone. So, here I am, sharing this super simple yet delicious bok choy recipe in hopes that it may bring some inspiration to your kitchen.

Speaking of simple, my thought is that all vegetables are best when they aren’t fussed over. Meaning, you don’t need to do too much to them to make them good. It mainly comes down to the cooking technique. There’s a variety of ways you can prepare vegetables and for each and every vegetable there’s a preferred method for them to be the star they were meant to be. If you approach every vegetable with the same method, you’ll be left with the same old boring song and dance. Vegetables are already hated on enough, they don’t need the added hate because you continue to only steam because that’s the “healthiest” way to consume them. I’m telling you right now, STOP that. Properly prepared vegetables with an appropriate amount of seasoning and even a little butter will have your tastebuds singing your praises over vegetables. And, when I say the appropriate amount of seasoning, I mean just that. I’ve found that once you start adding too much seasoning, it masks the true taste of the vegetable. You’re making vegetables not chicken. So, let them be.

Recipe Notes:

Aside from the bok choy, the only other ingredient is a store bought sauce; House of Tsang Szechuan spicy sauce. That’s it. No salt, pepper, or any other seasonings required. The bottled sauce is all you need. I’m sure there is a homemade version for it, but for the sake of time and money, this store bought sauce does the trick. The House of Tsang brand can be found at Walmart, but if you aren’t able to locate it, I’m sure your favorite stir fry sauce will work.
The real star of this recipe is not the bok choy itself but the pan used. If you do not have a grill pan, I implore you to purchase one, ASAP. It is a game changer for a home cook. Especially one who doesn’t own an outdoor grill. The charred flavor really make the bok choy shine. You don’t even need to splurge on the pan. The one I used was found at my local grocery store for $15. Just make sure that it’s a cast iron grill pan.

Grilled Bok Choy

Yields: 4 Servings

Prep Time: 3 mins | Cook Time: 10-15 mins | Total Time: 13-18 mins

Ingredients

3 baby bok choy
1-2 tbsp House of Tsang szechuan spicy sauce

Special Tools

grill pan
pan lid

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Instructions

Start by slicing the baby bok choy in half length wise and throughougly rinsing each layer to ensure all the dirt has been removed.Pat dry.
Next, heat the grill pan on the stovetop to medium high heat. Place the bok choy on the grill pan with the cut side facing down.
After both sides have been slightly charred with visible grill marks (about 3-5 minutes per side), reduce the heat to medium, cover the pan with a lid and let the bok choy sweat for 5 minutes.
Once the bok choy is fully cooked and tender, place into a large bowl or glass baking dish and toss with the sauce.
Serve as a side to your main dish or eat with white rice. Other ideas to serve with are my crispy shrimp and lo mein recipes.

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