Grilled Bok Choi with Peanut Sauce

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Grilled Bok Choi with Peanut Sauce

Yield

Yield: 3-4 Servings

Ingredients

4 small-medium baby bok choi, split length wise (about 1 pound)
¾ cup vegetable stock or water
⅓ cup peanut butter
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp rice wine vinegar
¼ cup raw or roasted peanuts
Salt & Black Pepper, to taste
1 tsp finely sliced fresh red chili OR ¼-½ tsp dried red chili flakes
2 Tbsp crispy fried shallots (optional, when in season)
Freshly chopped cilantro, for garnishing (optional)
Fresh lime wedges (optional)

Instructions

Heat a grill pan or outdoor grill until smoking. (Alternatively, you can use a large cast iron frying pan)
Meanwhile, soak the bok choi in a big bowl of water, agitating to help dislodge any grit, paying particular attention to the outer layers. Run under cold water, using your thumbs to push the leaves apart for one more gander, but try to leave the stems attached to the base if possible. If you can’t remove all the dirt in this way, it’s ok to take the outer leaves off and just grill them individually. Cut each head of bok choi into halves or quarters, allowing the base to hold all of the stems together.
Once the pan or grill is hot, shake excess water off the bok choi and press each piece face down into the pan. Leave over medium-high heat for about 10 minutes, then flip face-side-up for another 3 minutes or so, until the stalks are mildly translucent.
Meanwhile, combine the stock/water, peanut butter, oyster sauce, soy sauce and vinegar in a saucepan and mix to combine. If you are using dried red chili flakes, add them to the sauce now. If you are using fresh chilis, you may wish to add them as a garnish just before serving. Place the sauce mixture over medium heat and bring to a simmer, stirring, and adding more stock of the sauce needs to be thinned slightly. Season with salt and black pepper to your liking.
If using raw peanuts, toast these in a pan until golden, then roughly chop.
Arrange the bok choi across a platter. Pour over plenty of the sauce, then garnish with the peanuts, and seasonal garnishes as desired.
Serve as a side dish all on its own, or pair it with steamed rice or noodles and a protein of your choosing (e.g., grilled steak or chicken, tofu) to make a complete meal. Give it a squeeze of fresh lime just before serving if desired.

Notes

If you do not have Oyster Sauce, you may substitute it with fish sauce, hoisin sauce or just add additional soy sauce.

Recipe borrowed and adapted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

Grilled Bok Choi with Peanut Sauce

Yield

Ingredients

Instructions

Notes

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