Pak choi halved and grilled cut-side down over direct coals until charred and the leaves are wilted but the stems still have bite. Finished with a drizzle of toasted sesame oil, a splash of soy sauce, and a scatter of sesame seeds, this simple approach lets the vegetable’s natural sweetness and texture shine through. The gentle smokiness from the BBQ adds depth without overpowering, making it a natural companion to teriyaki or any grilled protein.

This recipe is about making the most of seasonal, homegrown produce using straightforward fire-cooking techniques. Pak choi is often overlooked on the BBQ, but its sturdy stems hold up well over heat, while the leaves soften and take on a subtle char. The garlic and ginger bring warmth and freshness, balancing the richness of the sesame and soy. It’s clean, uncomplicated, and versatile—exactly the kind of everyday BBQ dish that fits effortlessly into a well-rounded, whole-food approach to cooking over fire.