Charred Bok Choy with Spicy Thai Vinaigrette


Serves 4

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  • 1 tsp spicy Thai vinaigrette (see below)
  • 2 large red jalapeños
  • 2 large heads bok choy, halved lengthways

Spicy Thai Vinaigrette:

  • ¼ cup sesame oil
  • 2 tbsp. soy sauce
  • 30ml rice vinegar
  • 1 tbsp. palm sugar
  • 1 large clove garlic, finely crushed
  • 2ml fish sauce
  • 1 red chilli, finely chopped


To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.

Set the grill to high heat and preheat a griddle pan coated with non-stick cooking spray. Grill the jalapeños for 6 minutes, or until lightly charred. Remove from the grill and cut into thin rounds. Set aside.

Coat bok choy halves with non-stick cooking spray. Grill for 2 minutes per side, or until lightly charred.

Arrange bok choy on a large serving platter. Sprinkle with the jalapeño rounds and drizzle with the vinaigrette to serve.