4 heads of bok choy
2 tablespoons Braggs Liquid Aminos
1/4 teaspoon toasted sesame oil
1 teaspoon Sriracha
1 teaspoon ginger, minced
2 cloves garlic, minced
1/4 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
In a small bowl, combine the Braggs, toasted sesame oil, Sriracha, ginger, garlic and black pepper. Slice the bok choy in half, lengthwise. Brush the cabbage with the sauce mixture on the cut side, letting the sauce fall into the grooves.
Lay the bok choy on the preheated grill, cut side up. Cook until the stalks show grill marks and the leaves are crisp at the edges, about 2 minutes. Turn the bok choy, brush with remaining soy mixture, cover, and grill the other side for about 2 more minutes. Remove to platter and serve.