Related to both the Western cabbage and the common turnip, bok choy or Chinese cabbage is a widely popular and versatile vegetable. There are as many names for this white vegetable with leafy greens as there are varieties. Baby Bok choy also known as Shanghai Bak Choi (上海白菜) is prized for its mild flavor and tender texture.

As part of my summer “Keep the heat out” campaign, I decided to try it on the grill, and was very pleased with the results. The little cabbages held up extremely well, and grilled up tender and delicious. I will definitely do this one again. Now….. time to plan an Asian inspired back yard party.

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Grilled Baby Bok Choy

An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.

Course Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Christoph

Ingredients

• 4 heads baby bok choy, about 1 pound
• ¼ cup rice wine vinegar
• 2 tablespoon chili garlic sauce
• 2 teaspoons light brown sugar
• 2 tablespoon sesame oil
• ½ teaspoon ground black pepper
• soy sauce

Instructions

• Heat grill on high. Brush to clean and reduce to low.
• Trim large leaves from the bok choy and cut in half lengthwise. Rinse well under cold water to remove any grit. Pat dry with a paper towel.
• In a small bowl whisk together vinegar, chili sauce, brown sugar, oil, and pepper.
• Place bok choy cut side up in a pan or on a plate. Pour the rice wine chili mixture over the bok choy.
• Place the bok choy cut side down on the grill, cover, and cook until tender, about 10 minutes. Place on a serving platter and drizzle with any remaining rice vinegar mixture and a little soy sauce.

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Baby bellas, also know as baby portobello, cremini, or crimini, are members of the same family of mushrooms as the familiar white buttons and the portobello. The difference between the varieties is simply age. The slightly more mature state of the crimini brings a browner color, and a deeper flavor to a dish than the younger more tender white mushroom. The firmer texture of the baby bella allows it to hold up well in a sauté pan, and also makes it a perfect choice for soups and stews.

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Baby Bella Mushrooms and Spinach

Baby bella mushrooms sautéed in a lemon garlic butter, served on a bed of balsamic spinach creates an explosion of earthy flavors and textures.

Course Side Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 lb baby bella mushrooms, brushed clean and sliced
• 1 lb fresh spinach
• 3 cloves garlic, minced
• 2 hard boiled eggs, sliced
• 2 tablespoons butter
• 1 lemon, juice and zest
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Instructions

• Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
• Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
• Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.

Notes

I think Craisins would also be a welcome addition to this dish. Tossed with the spinach they would add a bit of color and an interesting flavor note, making this a perfect side dish for the holidays.