Grilling bok choy concentrates its flavors. Brush it with a little garlic-infused olive oil for a fast, sophisticated side dish that provides the fork-and-knife action missing from many vegetarian meals.
Active time: 4 minutes. Total time: 12 minutes. Serves 4.
2 small heads bok choy (also called pak choi)
1 tablespoon olive oil
1 clove garlic
salt to taste
- Mince garlic and put in a small, microwave safe bowl with olive oil. Microwave on high until fragrant, about 40 seconds.
- Rinse bok choy well, cut crossways where leaves join the stalks, and then cut in half top to bottom. Save leaves for another recipe (such as a scramble with eggs or besan flour). Rinse again, gently pulling leaves away from the base to swish away any soil lodged there. Pat dry and rub with olive oil. Save the chopped garlic and any extra oil to jumpstart salad dressing or garlic toast.
- Turn gas grill on medium. Grill bok choy halves curved-sided down for about four minutes, then flip and grill flat-side down for another four minutes.
- Serve hot or warm, salted to taste. Have extra? Chop and refrigerate for stews or salads during the next few days or freeze in your Stoup container.
Recipe tips and notes
- Pears take only two minutes of grill time on each side and are easy to prepare right after the bok choy first hits the grill. Slice, rinse, and rub with a little corn oil.
- You can grill bok choy with its leaves on, says Onblank in a funny and sexy post, but they cook much faster. Maybe the charred flavor would work well with a Paleo-diet dish?
- This was about the last time I cooked with eggs. These days, I'd use the delicious Chickpea-Flour Scramble instead.