Preheat grill or grill pan to medium-high heat. If not already seasoned, brush grill with oil prior to heating.
Halve and rinse baby bok choi well. Lay out on a clean dish towel, cut side down. Pat leaves to remove excess moisture.
In a medium bowl, whisk together olive oil, soy sauce, sesame oil, ginger, and turmeric (if using). Once well combined, set aside.
When grill is hot, lay bok choi on the grill, cut side down. Grill until the bok choi has nice grill marks and is starting to soften. Turn pieces of bok choi over and grill on the other side. It will likely take 4-5 minutes per side to yield a finished product that still has some crunch to it. If you like it softer, move the bok choi to a part of the grill with less intense flame and let it cook a little longer. Once cooked to your liking, remove from the grill, and put the bok choi in the bowl with the vinaigrette.
Using tongs, toss the hot bok choi in the vinaigrette to coat all pieces well. Serve hot or at room temperature, garnished with toasted sesame seeds if desired.
Chef Andrea Note: This is a very simple, but tasty, vegetable side dish to make. Serve it with steamed rice and grilled chicken, beef, or pork for a quick dinner. For a vegetarian option, serve with a fried egg or grilled tofu in place of meat.
