Cut the baby bok choy in half lengthwise and rinse the bok choy under the faucet to clean. Gently shake out the excess water and place cut-side down on a clean kitchen towel to drain and gently pat dry.

Spray the cut side with olive oil spray and sprinkle with freshly ground black pepper.

In a small bowl combine ginger, chili paste and soy sauce (or tamari). Stir to combine.

Preheat one side of your grill to medium-high heat and leave the other side off. Once preheated place the baby bok choy, cut-side facing down, onto the hot side of the grill.

Grill for 45 seconds to 1 minute before turning and continuing to grill for another 45 seconds. Transfer the grilled bok choy to the cooler side of the grill, cover to continue cooking until the stalks are tender but still have some crispness to them.

Keep an eye on them and adjust the heat to avoid burning the leaves.

Use tongs to transfer the grilled baby bok choy to a platter and drizzle with the ginger chili sauce over top.

Serve immediately.