Thursday, February 5, 2009
Bok Choy is a Chinese leaf vegetable that is related to cabbage and is full of vitamin C, calcium and vitamin A. It's a hardy green that holds up well to grilling and takes on a nice smokiness and texture.
3 or 4 baby bok choy
3 Small carrots
4 green onions
1 large garlic clove, finely chopped
Heat grill pan to med high. Slice the baby bok choy in half.
Drizzle each side with olive oil and season with salt and pepper. Grill for 5-7 minutes on each side until tender.
When they are done, take off the grill pan and slice each half in half again lengthwise.
Slice carrots into matchstick size pieces. Cut onion into 1/4 inch pieces. While the bok choy is grilling, in a separate pan heat 2 teaspoons of olive oil on medium heat. Add the carrots and green onions, heat until green onions are soft and carrots are cooked, but still firm. Add garlic and sauté for 30 seconds. Take off the heat until you are ready to add the bok choy.
When the bok choy is cooked and cut, place the pan with the onions and carrots back to the stove on medium high heat and add the bok choy. Saute for about a minute. Drizzle with a bit of soy sauce and sesame oil and serve.
Serve with Teriyaki Tempeh Skewers