Heat grill to low-medium heat. Slice off bottom part of bok choy,
creating separate stems. Rinse well, leaving green leafy part on,
and then pat dry. Mix olive oil, soy sauce, and red pepper flakes.
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Place hollow side of stem on grill. Brush with soy sauce mixture.
When leaves start to wilt, turn bok choy over, stem side should
now be touching the grill. Brush again with mixture to keep
moist. Turn over another time when stems have slight grill
marks. Leaves should be very brown at this point.
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