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Grilled Baby Bok Choy…Yum!

paula

Grilling fresh vegetables seems to transform them into something wonderful…

I could not resist how great the cute baby Bok Choy looked in one of those giant warehouse stores yesterday.  Thus, I ended up with lots of baby Bok Choy.  Tonight, I decided to try some on the grill.

Baby Bok Choy has a rather delicate flavor, thus I was afraid of overpowering  it with a bunch of seasoning.  I finally decided to simply grill it and added a quasi-vinaigrette afterwards.

It was yummy!


: Grilled Baby Bok Choy
  1. Baby Bok Choy
  2. Canola oil
  3. Salt, to taste
  4. Pepper, to taste
  5. 1/4 c. rice wine vinegar
  6. 1/2 Tbsp. soy sauce
  7. 1/8 to 1/4 c. sugar, to taste
  1. Split bay bok choy in half.
  2. Cut off most of the darker, top leaves.
  3. Run under cold water while separating the leaves to clean or place in a bowl of cold water.
  4. Pat dry.
  5. Brush cut side with canola or other mild flavored vegetable oil.
  6. Place cut side down on heated grill.
  7. Brush other side with oil.
  8. Sprinkle with salt and pepper to taste.
  9. Cover and cook for 3 – 5 minutes.
  10. Turn and add salt and pepper to cut side.
  11. Cover and cook for 3 – 5 more minutes until the bok choy is tender.
  12. Place in bowl or on plate.
  13. Can be served as is OR
  14. Mix vinegar, sugar and soy sauce.
  15. Drizzle vinegar mixture over warm bok choy and serve.

 

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