A summery side dish that’s full of flavour!
I love the taste and texture of bok choy but also appreciate it because it’s a great source of potassium and other nutrients. While this versatile vegetable is a family favourite in stir fries, I decided to try something new recently. In the summer, I’m always looking for new side dishes to serve with grilled fish and meat so this was a timely (and delicious) experiment. I’ll be making this again, often.
- 1 tablespoon (15 mL) soy sauce or tamari
- 1 tablespoon (15 mL) rice vinegar
- 1 tablespoon (15 mL) olive oil
- 1 teaspoon (5 mL) sesame oil
- 2 teaspoons (10 mL) freshly-squeezed lemon or lime juice
- 1 teaspoon Sambal Oelek (chili-garlic paste) or Sriracha (or more, to taste)
- 1 teaspoon very finely minced or grated fresh ginger root
- 8 baby bok choy, rinsed and halved lengthwise
- In a large, broad bowl, whisk together soy sauce or tamari, vinegar, oils, lemon or lime juice, Sambal Oelek or Sriracha and ginger.
- Add bok choy and toss to coat; let sit for 1 hour (or refrigerate for up to 6 hours).
- When ready to cook, preheat barbeque to medium-hot (375F).
- Place bok choy, cut sides facing up, on heated grill. With a spoon or silicone brush, drizzle any marinade remaining in the bottom of the bowl over the bok choy.
- Let cook 3 – 4 minutes then turn over and cook 3 – 4 minutes more until lightly charred but still tender-crisp. Serve immediately.