4 heads baby bok choy (about 1 pound)
1/4 C. white-wine vinegar
2 T. tomato-based chili sauce
2 t. light brown sugar
2 T. vegetable oil
Coarse salt and ground pepper

1. Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
2. In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light brown sugar, and vegetable oil; season with salt and pepper. Add bok choy; toss to coat. Remove from bowl reserving sauce.
3. Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.