Grilled Bok Choy with Spicy Vinaigrette
Along with June, our season of bok choy has passed by us. It was a good one though, running from May through June. We use bok choy in smoothies and stir-fries. mostly, but probably my favorite way is grilled. While preparing the vinaigrette to toss with the greens I realized that I've adjusted this recipe a bit since I first posted it back in 2012. Recipes are constantly evolving in our kitchen, so it seems. The alterations aren't huge, but I like the recipe well enough to post it again regardless. There is something about fresh greens and grilling that really make it feel like summer is well on its way. We look forward to it every year.
Grilled Bok Choy with Spicy-Sweet Vinaigrette
4 T sweet vinegar (mango balsamic, rice wine, etc.)
2 T mild oil (safflower, canola, grape seed, etc.)
1 T chili sauce
1 T sesame seeds
salt and pepper, to taste
bok choy, one or two heads depending on size
Chop the bok choy into fairly large pieces.
Separate the thicker stem parts from the more delicate leaf parts.
Place the stems into a grilling basket and grill for five or ten minutes, until they're starting to get tender and just barely charred. We cook the stems for a while first since they take longer to cook that the leaves.
Add the leafy bits to the basket and grill until they are wilted and charred on the edges.
Toss with the vinaigrette and serve.
We paired our greens with some Macaroni Yum. Its was wonderful summer comfort food. With July we've moved into the season of chard, which is able to tolerate the 90 degree heat in a way that bok choy and spinach just can't.
And since I'm actually timely, I'm going to link this up with the Eat Your Greens monthly challenge from Shaheen over at A2K and The Veg Hog. I don't follow many food blogs, mostly because I've got recipes and cookbooks coming out of my ears, but I like Shaheen's blog a lot. Its full of bright, vibrant recipes and good leads on cookbooks to track down at the public library.
4 T sweet vinegar (mango balsamic, rice wine, etc.)
2 T mild oil (safflower, canola, grape seed, etc.)
1 T chili sauce
1 T sesame seeds
salt and pepper, to taste
bok choy, one or two heads depending on size
Chop the bok choy into fairly large pieces.
Separate the thicker stem parts from the more delicate leaf parts.
Place the stems into a grilling basket and grill for five or ten minutes, until they're starting to get tender and just barely charred. We cook the stems for a while first since they take longer to cook that the leaves.
Add the leafy bits to the basket and grill until they are wilted and charred on the edges.
Toss with the vinaigrette and serve.
We paired our greens with some Macaroni Yum. Its was wonderful summer comfort food. With July we've moved into the season of chard, which is able to tolerate the 90 degree heat in a way that bok choy and spinach just can't.
And since I'm actually timely, I'm going to link this up with the Eat Your Greens monthly challenge from Shaheen over at A2K and The Veg Hog. I don't follow many food blogs, mostly because I've got recipes and cookbooks coming out of my ears, but I like Shaheen's blog a lot. Its full of bright, vibrant recipes and good leads on cookbooks to track down at the public library.
I love bok choy...we need to have it more often...
ReplyDelete~Have a lovely day!
I do like bok choi but sadly other than Thai Green curry , I don't eat it - I love your recipe and will have to try your recipe. Thank you so so much for joining in with #EatYourGreens the round up will be up towards the end/or beginning of month.
ReplyDelete