Recipe: Spicy Grilled Bok Choy
I am happy to be a member of a community-supported agriculture (CSA) farm. I enjoy the surprise, the excitement of what will be in the box, and the challenge of what to do with them.
What is a CSA?
I am currently a member of a CSA farm called Farm Fresh to You based in Capay Valley, Calif. Its produce is certified USDA Organic, and they deliver the box right to my home every other week. There are several box types — you can specify which vegetables you don’t want included. Are you allergic to avocados? You can tell them not to include avocados in your box.
This past week’s box had a typical Asian vegetable but in an atypical size. Most of the bok choy sold in American stores is petite and easily cut in half and tossed into a stir-fry. The bok choy heads in my recent CSA box were the largest I have ever seen, so I wasn’t sure what to do with them. I took a gamble that they were large enough to grill.
Since summer, and barbecue season with it, is coming very soon, I thought I’d test this recipe out on my Panini grill.
Hubby thinks this sauce would make an excellent spicy salad dressing too.
Spicy Grilled Bok Choy
2-4 heads bok choy
1/2 cup rice vinegar
2 tablespoons gochujang or doenjang
2 teaspoons rice syrup
2 tablespoons sesame oil
salt and pepper, to taste
- Prep your panini maker or outdoor grill. Set to low heat.
- Trim bok choy leaves, cut the heads in half. Rinse under cold water until clean.
- Whisk the rice vinegar, gochujang, rice syrup, sesame oil, salt and pepper together in a large bowl.
- Add the bok choy and toss to coat.
- Remove the bok choy from the bowl and place it cut sides down onto the grill. Save the sauce for later.
- Grill the bok choy until it’s tender — about 10 minutes.
- Serve the bok choy drizzled with the remaining sauce.