Monday, March 31, 2014

Grilled Sesame and Spice Baby Bok Choy

Ever wonder what to prepare for a side dish with your favorite Chinese entree?  Well stop right here!  This is a fun and different way to enjoy bok choy.  I paired this with the ever so flavorful Grilled Eggplant with Black Bean Paste and Sweet Soy.

As I am sure you can tell, I have recently become slightly obsessed with Asian foods.  I am super excited to really learn more about Asian traditions along with Traditional Chinese Medicine and modern nutrition....I just bought a book called "Healing with Whole Foods" that has to do with this topic.   I foresee many more Asian recipes and nutrition facts in the near future. 

Anyway, back to bok choy....Typically I steam and/or blanch this vegetable.  But I wanted to jazz it up this time around.  Sesame oil, Mongolian fire oil and rice wine vinegar along with fresh black pepper is all you need!

Grilled Sesame and Spice Baby Bok Choy


baby bok choy
1 tbsp sesame oil
2 tsp mongolian fire oil (or chili oil)
1/2 tbsp rice wine vinegar
s+p to taste

Preheat grill.  Rinse bok choy thoroughly and cut each one in half.  In a small bowl, whisk the oils  and rice wine vinegar together.  Brush each side of the bok choy with you marinade and sprinkle with salt and pepper.  Grill each side for about 2-3 minutes and serve!

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