Step 1

To make the dressing: In a small bowl, whisk together soy sauce, sherry, brown sugar, garlic, ginger, vinegar, sesame oil, sesame seeds, and red pepper flakes. Set aside.

Step 2

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place skewered bok choy on grill and cook until edges of leaves begin to char, about 2 minutes. Flip and continue to cook until second side develops light charring and thicker stem is crisp-tender, about 1 minute more.

Step 3

Transfer bok choy to a serving platter, spoon on dressing to taste, and serve.