Bok choy with sweet red chili sauce—sweet, spicy and perfectly tangy. This simple side is full of flavor and will quickly become a favorite at your table.
Over the past months I’ve enjoyed cooking, baking, and especially eating more at home. As summer arrives, I’m leaning toward lighter, easy recipes and more grilling. Vegetables are a big part of that—bok choy is one of my go-tos. After a recent trip to H-mart I roasted baby bok choy at home. Grilling also works beautifully for this recipe when you have access to a grill.
I first used sweet red chili sauce as a dressing for an Asian noodle bowl, and I often get asked how to use the same ingredient in other dishes. I adjusted that dressing to pair with bok choy, and the result is versatile: it brightens grilled or roasted vegetables and complements fish, chicken, pork, rice or soba noodles.
The dressing is quick to make and can be used across a range of dishes. I also like this bok choy served with soba noodles for a light meal or as a flavorful side with grilled proteins.
Bok Choy with Sweet Red Chili Sauce
This bok choy with sweet red chili sauce is easy, quick, and full of balanced flavors. Give it a try!
Bok Choy with Sweet Red Chili Sauce
Ingredients
To make the dressing:
- 2 tablespoons sweet red chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown rice vinegar
- 2 tablespoons low sodium soy sauce
- 1/2 to 1 tablespoon sriracha or gochujang (optional) for extra heat
For the bok choy:
- 1 pound baby bok choy rinsed and quartered, core intact
- olive oil extra virgin
- salt and pepper
- green onions finely diced for garnish
Instructions
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Preheat the oven to 425°F (220°C). In a small bowl whisk together the sweet red chili sauce, sesame oil, brown rice vinegar, soy sauce and sriracha or gochujang if using. Taste and adjust seasoning, then set the dressing aside.
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Line two baking sheets with parchment paper. Arrange the bok choy in a single layer, drizzle lightly with olive oil, and season with salt and pepper.
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Roast in the oven for 18–20 minutes, until the edges are crisp and the stalks are tender. For grilling, place bok choy cut-side down over medium-high heat and grill 4–6 minutes per side until charred and crisp-tender.
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To serve, arrange the cooked bok choy on a platter, drizzle with the sweet red chili dressing, and sprinkle with diced green onions. Serve immediately.
