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Dinner recipe · from the recipe book

Grilled Ginger Sesame Bok Choy and Mushrooms

Charred, tender-crisp bok choy and meaty grilled mushrooms glazed with a savory ginger-sesame sauce and finished with toasted sesame seeds.

Grilled Ginger Sesame Bok Choy and Mushrooms

Ingredients

  • 8½ cups shredded600 gBok choyhalved lengthwise, rinsed and patted dry
  • 4¼ cups sliced300 gWhite mushroomsleft whole, stems trimmed
  • 1 tbsp14 gCanola oil
  • 2¼ tsp10 gToasted sesame oil
  • 1½ tbsp24 gLow-sodium soy sauce
  • 2½ tbsp grated15 gFresh gingerfinely grated
  • 2 cloves6 gGarlicminced
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp12 gMaple syrup
  • 2¾ tsp8 gSesame seeds
  • 1 medium15 gGreen onionsthinly sliced
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean the grates.
  2. Make the glaze: in a small bowl whisk the toasted sesame oil, soy sauce, ginger, garlic, cider vinegar, maple syrup and red pepper flakes.
  3. Thread the mushrooms onto skewers. Brush the bok choy and mushrooms all over with the canola oil.
  4. Toast the sesame seeds in a dry pan over medium heat for 2 to 3 minutes until golden, then set aside.
  5. Grill the mushrooms for 8 to 10 minutes, turning, until browned and juicy. Grill the bok choy cut side down for 3 minutes, then turn and grill 2 to 3 minutes more until charred at the edges and the stems are tender-crisp.
  6. In the last 2 minutes, brush half of the glaze over the bok choy and mushrooms and let it caramelize slightly.
  7. Move the vegetables to a platter, slide the mushrooms off the skewers, and drizzle with the remaining half of the glaze.
  8. Scatter the toasted sesame seeds and green onion over the top and serve warm.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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