Grilled Pak Choi with Peanut Drizzle
Smoky, charred pak choi with crisp edges and tender, juicy centers, finished with a creamy, savory peanut sauce. This simple side dish comes together in under 15 minutes on a hot grill or griddle, delivering big umami flavor with minimal effort.
For 4 servings
- prep · ~2 min
Make the peanut drizzle.
1.In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic until smooth.2.Whisk in water a tablespoon at a time until the sauce reaches a pourable, drizzly consistency.3.Add a pinch of red chili powder and stir to combine. Set aside. - prep · ~3 min
Prepare the pak choi.
Rinse the pak choi under cold water and pat completely dry with a clean kitchen towel. Trim away any dry ends from the base, keeping the core intact so the halves hold together. Slice each pak choi in half lengthwise.
TIPMake sure the pak choi is bone-dry — any surface moisture will steam them instead of charring. - grill · ~4 min
Grill the pak choi.
1.Heat a grill pan or outdoor grill over high heat until smoking hot.2.Lightly brush the cut side of each pak choi half with oil and season with a pinch of salt.3.Place the pak choi cut-side down on the hot grill. Cook undisturbed for 2 minutes until deep char marks appear.4.Flip and grill the other side for 1 to 2 minutes until the leaves wilt slightly but the stalk remains crisp.TIPDon't move the pak choi once it hits the grill — it needs constant contact with the hot surface for proper char lines. - assemble · ~1 min
Plate and drizzle.
Transfer the grilled pak choi to a serving platter, charred side facing up. Spoon the peanut drizzle generously over the top, letting it pool in the crevices. Scatter the chopped roasted peanuts over everything and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pak choi bone-dry before grilling to prevent steaming and ensure a proper char.
- 2Don't move the pak choi once it hits the grill; let it sit undisturbed for deep, defined char marks.
- 3Whisk the peanut drizzle slowly, adding water a tablespoon at a time to control the consistency.
- 4Use smooth, unsweetened peanut butter for a silky sauce that won't separate on the heat.
- 5For an extra layer of flavor, toast the chopped peanuts in a dry pan for 30 seconds before garnishing.
- 6Serve immediately after drizzling, as the sauce can soak in and soften the charred edges over time.
Adapt it for your goals.
Spicy-sesame
Swap the peanut butter for tahini, replace honey with maple syrup, and add 1 tsp toasted sesame oil and a drizzle of sriracha for a nutty, fiery twist that leans into East Asian flavors.
oil freeOil-free
Skip the brush oil and grill the pak choi on a non-stick griddle with a splash of vegetable broth; use a nut-free drizzle of sunflower seed butter with tamari and lime for a lower-fat, allergy-friendly version.
herb citrusHerb-citrus
Add 2 tbsp fresh chopped cilantro and 1 tsp grated ginger to the peanut drizzle, and finish with a squeeze of extra lime for a bright, herbaceous lift that complements the char.
Why this is on our healthy list.
Rich in Vitamin K
Pak choi is an excellent source of vitamin K, which supports bone health and proper blood clotting, making this dish a nutrient-dense choice.
Plant-Based Protein
Peanuts and peanut butter add a solid dose of plant-based protein, helping to keep you full and satisfied while supporting muscle repair.
Low-Calorie Vegetable Base
With only a small amount of oil and a light sauce, this recipe relies on the bulk of pak choi for volume, making it a low-calorie yet flavorful side dish.
Antioxidant Boost
The combination of lime juice, garlic, and chili powder provides antioxidants like vitamin C and capsaicin, which help combat oxidative stress.
Frequently asked questions
Yes, they are the same vegetable — just look for firm, compact heads with fresh green leaves for the best texture and flavor.
