Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce

Bok choy has always been my definitive stir-fry vegetable. The juicy, white stems yield a satisfying crunch, and the leafy green tops offer a slightly sweet, nutty flavor. But because of these opposite textures, grilling the entire vegetable at once requires skill and attention. Careful placement on the grill allows you to cook the stems through, while only lightly cooking the leaves. The effect is spectacular, showcasing two very different results from a single vegetable. Buy the smallest