Baby bok choy is delicious grilled, and I think the easiest way to do that is in a grill basket. Here, I put start some mushrooms in the grill basket first and then add the bok choy. Grill baskets vary in size and I’m afraid mine is on the smaller side. So this recipe makes a good side for two. Cook two batches for more people, or use two baskets or one larger one. I love the garlic-chile-lime oil in this recipe; sometimes I cut the garlic into chips rather than mincing it, but I think minced garlic adds more flavor to the oil.

Serves 2

  • 6 to 8 ounces baby bok choy 
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Kosher salt
  • 4 ounces shiitake mushrooms, quartered (halved if small)
  • 1 1/2 teaspoons minced fresh garlic
  • 1/4 teaspoon crushed red pepper 
  • 1/4 teaspoon freshly grated lime zest, plus ½ lime, for squeezing

1. Put a grill basket directly on the grates of a gas grill and heat the grill, covered, on medium-high.

2. Trim the stem end of the baby bok choy heads and pull or peel off each individual leaf, cutting away any inner core as necessary. Put all the leaves in a tepid bowl of water and swish. (Rub off any stubborn dirt with your fingers.) Let sit for a few minutes. Lift the leaves out of the water and spin-dry. In a medium bowl, toss the bok choy leaves with 2 teaspoons olive oil and a big pinch of salt. In another bowl, toss the mushrooms with 1 tablespoon olive oil and a big pinch of salt.

3. In a small skillet, combine the remaining tablespoon of olive oil, the garlic, and red pepper flakes over medium heat. Bring the oil to a simmer, stirring occasionally, until the garlic is sizzling (about 3 to 5 minutes). Continue cooking just long enough to infuse the oil, but don’t burn the garlic. Remove from the heat and stir in the lime zest and a pinch of salt. Reserve.

4. Put the shiitakes in the grill basket and cook, covered, stirring occasionally, until shrunken and golden brown, 6 to 7 minutes. Add the bok choy leaves (they will just fit in the basket), cover, and cook for 1 or 2 minutes to wilt. Uncover and stir with tongs. Continue cooking, covered, stirring frequently, until the bok choy stems are pliable and browned in spots, 6 to 7 minutes more. Transfer the bok choy and mushrooms to a serving platter. Drizzle with the infused oil and serve with a big squeeze of lime.