An Asian inspired grilled side dish of tender baby bok choy with a spicy finish.
Course
Side Dish
Cuisine
Asian
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4
AuthorChristoph
Ingredients
4heads baby bok choy,about 1 pound
¼cuprice wine vinegar
2tablespoonchili garlic sauce
2teaspoonslight brown sugar
2tablespoonsesame oil
½teaspoonground black pepper
soy sauce
Method
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.