Beauty shot of Molly Yeh's Grilled Bok Choy with Ginger Scallion Garlic Oil as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Grilled Bok Choy with Ginger Scallion Garlic Oil

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Bok choy is a weeknight veggie staple in our house, and it doesn’t take a lot of work to make it taste great. Just throw it in a pan and forget about it while you prep the rest of dinner — the edges get crispy, the innards stay tender, and drizzling it with scallion ginger oil really takes it up a notch.


Garlic, Ginger and Scallion Oil:


  1. Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.

Garlic, Ginger and Scallion Oil:

Yield: about 1 1/4 cups
  1. In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.