Spicy Grilled Bok Choy
I got the idea for this recipe from the folks at Prairie Heritage Farms, a small organic family farm near Conrad, MT. It sounded superb since I've a liking for both spicy and grilled. And I just happened to have some boy choy on hand as well. Perfect!
I couldn't find the camera, so you'll just have to take my word for it that it was a beautiful dish in addition to tasty. The spicy sauce gave the leaves a slight hint of red. The grilling made the leaves just start to crisp and brown around the edges. They were tender and flavorful. Matt is still on the fence about bok choy, but he thought they were okay. I thought they were just incredible....much, much better than just okay! So, I ate probably 3/4 of them. Hey, more for me!
Spicy Grilled Bok Choy
2 head bok choy, thick stem removed and cut into 2inch pieces
3 T white wine vinegar
1 t hot sauce (or chili paste)
2 T oil
2 T sesame seeds
salt and pepper, to taste
Whisk together all ingredients except bok choy.
Add bok choy and stir until well coated.
At this point you can let the bok choy marinate as long as desired. We ended up marinating ours for four days which was way longer than we'd planned.
Place marinated bok choy pieces into a grilling basket.
Grill over medium heat for 3-5 minutes, being sure to turn them so they don't burn. They should be crisp, but not blackened.
Toss with leftover marinade if desired.
One of the things I love about marinating vegetables is that you can save the marinade to use again to marinate something else later, or as a stir-fry sauce which will be the destiny of this leftover sauce.
I couldn't find the camera, so you'll just have to take my word for it that it was a beautiful dish in addition to tasty. The spicy sauce gave the leaves a slight hint of red. The grilling made the leaves just start to crisp and brown around the edges. They were tender and flavorful. Matt is still on the fence about bok choy, but he thought they were okay. I thought they were just incredible....much, much better than just okay! So, I ate probably 3/4 of them. Hey, more for me!
Spicy Grilled Bok Choy
2 head bok choy, thick stem removed and cut into 2inch pieces
3 T white wine vinegar
1 t hot sauce (or chili paste)
2 T oil
2 T sesame seeds
salt and pepper, to taste
Whisk together all ingredients except bok choy.
Add bok choy and stir until well coated.
At this point you can let the bok choy marinate as long as desired. We ended up marinating ours for four days which was way longer than we'd planned.
Place marinated bok choy pieces into a grilling basket.
Grill over medium heat for 3-5 minutes, being sure to turn them so they don't burn. They should be crisp, but not blackened.
Toss with leftover marinade if desired.
One of the things I love about marinating vegetables is that you can save the marinade to use again to marinate something else later, or as a stir-fry sauce which will be the destiny of this leftover sauce.
Excellent. I would add some mouth-numbing Sichuan peppers--really became addicted to them as part of my spicy food regime. See http://en.wikipedia.org/wiki/Sichuan_pepper
ReplyDeleteI bet that would be a grand addition to this dish. An Asian spiciness for an Asian green.
ReplyDeleteWhat was the heat like over in China? Were a lot of dishes spicy? Most? Just a few? It seems the Chinese dishes I like the best are spicy, but that doesn't necessarily mean anything about their cuisine at large, just my preference for spicy!