Grilled baby bok choy
Rice and vegetables are one of my go to things when preparing a quick lunch or light dinner. You can make it literally in minutes with no advance preparation.
With the change of weather I brought inside the summer grill pan that we use in the outdoor kitchen and looking for something fun to make on it I pulled out the baby bok choy from the fridge and decided to grill them instead of stir frying in a wok. I looked online about grilling bok choy and a recipe on the Food Network suggested to microwave it first before grilling. It made sense as the base is thick and the leaves would be charred before the base is cooked so that’s the method I followed, 2 minutes in the microwave and then a quick grill over high heat. It turned out great so I am happy to share.
After travelling for a month in 7 countries along the Baltic sea and Iceland and sampling all the various cuisines it is good to be home and back to my simple and fresh food. I do however intend to make a few of the dishes that we sampled on the trip and adapt some of them to the vegetarian/vegan cuisine that I cook at home.
Enjoy.
Grilled baby bok choy
Serves 2.
Ingredients:
1 cup rice
1 1/2 cups water
1 teaspoon salt
10 baby bok choy
2 tablespoons peanut oil (or olive oil)
Sauce:
1 tablespoon rice vinegar
1 tablespoon tamari
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
1 tablespoon mirin
1 tablespoon sweet chili sauce
Juice of 1/2 small lime
A few hot pepper flakes
1 clove garlic, thinly sliced
Garnish:
chopped peanuts or sesame seeds, toasted.
Directions:
Cook the rice: combine rice, salt and water in a pot and bring to a boil. Lower heat to low, cover and cook until all the water is absorbed. Turn heat off and let rest a few minutes, covered.
Make the sauce by whisking all the ingredients together to blend.
Wash the bok choy, trimming extra large leaves from the outside.
Cut the bok choy in half vertically and place in a microwavable dish. Microwave 2 minutes.
Heat the grill to high.
Pour the peanut oil onto a plate and lightly dip the cut side of the bok choy in the oil just to lightly coat it. Alternatively, brush the cut side with the oil.
Grill the bok choy, cut side down until nice grill marks for,.
Flip over with tongs and cook the other side until lightly charred.
Remove to a plate and pour the dressing over the hot bok choy.
Garnish with the chopped peanuts or sesame seeds.
Serve with the cooked white rice.
Grilled bok choy
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