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We like to keep it simple in the Bomgren household. Although I like to think I’m a gourmet chef, most nights we keep it pretty simple, defaulting to chicken and veggies for dinner.
Thank goodness for sauces, marinades and glazes to keep things interesting. Not to mention everything tastes better grilled…am I right?!
Including bok choy {a member of the cruciferous vegetable family and this chinese cabbage is growing in popularity so you should be able to find it in your fresh produce section}! After grilling cabbage steaks, I took my cabbage obsession one step further and threw bok choy on the grill and am I glad I did.
Grilling bok choy tames its crunch and brings out the natural sweetness of the vegetable. It’s so easy and tastes great with any protein, from grilled chicken and steak to burgers and hot dogs.
Top your bok choy with a sesame glaze and consider yourself a contestant on ‘grill-masters’!
Personally I like to use baby bok choy as it’s more tender than the regular size bok choy. Look for baby bok choy heads with firm white stalks and crisp green leaves. Then simply slice them in half vertically and you have a beautiful flat surface to place on the grill.
Up next is the sesame sauce made with liquid aminos {or low sodium soy sauce}, toasted sesame oil, honey, and red pepper flakes. Lightly brush the bok choy, chicken, and additional vegetables of choice with the sesame sauce and you’re ready to grill.
I added some cauliflower and radishes to the grill since I had those vegetables on hand. And then I got real creative and decided to turn my grilled cauliflower into cauliflower rice by pulsing it in my blender {genius, I know but just a light pulse otherwise it will turn into grilled cauliflower mush vs. rice}!
But more importantly I turned a standard grilled chicken and veggie recipe into a gourmet, asian-inspired meal in less than 30 minutes; so simple and so delicious!
This looks so delicious!
Thanks Chelsea! Everything is better grilled :)! xo-Lindsey