|Chicken Chow Mein with Grilled Baby Bok Choy|
When you entertain with homemade Chinese dishes, it is a great idea to assemble and prepare your mise en place early in the day; do all the chopping and dicing, marinade meats and vegetables. You can also get all the sauces done in advance and assemble all the ingredients in small containers ready to go.
If you are looking for a vegetable side dish with a twist, try this method of grilling adorable, baby bok choy on a BBQ or grill pan. This recipe can also be used with standard bok choy. Either way, choose bok choy that is joined at the base by the stalk, so it stays together when cut lengthwise.
GRILLED BABY BOK CHOY Yield: 4-5 servings
|Protect the leafy greens with a strip of tin foil|
1 lb. baby bok choy, 6-8 depending on size
3 Tbsp. sweet chili sauce
2 Tbsp. rice vinegar
2 tsp. brown sugar
1 tsp. soy sauce
1 tsp. sesame oil
Wash the bok choy, swish each through the water and drain holding the stem end up. If it is dirty, soak it in a few changes of water. Halve bok choy lengthwise through the stem.
|Carefully turn after 3 minutes, keep greens on the foil|
Preheat a grill or grill pan to medium. Tear off a long strip of aluminum foil, apply a light coat of oil on the foil and place on half of the grill. This will allow the stems to cook and caramelize without grilling the leaves to a crisp. Arrange the bok choy cut-side down on the grill, with the leafy tops resting on the aluminum foil. Baste with vinaigrette and season with salt. Cover the grill and cook the bok choy, flipping once, until you get nice grill marks on both sides, about 3 minutes per side. Transfer the bok choy to a large plate and cover with plastic wrap to steam for 3 minutes. This will allow the stems to cook through.
Divide the bok choy among 4 plates or serve as a side dish.
Recipe and photos by Sally Rae