Grilled Bok Choy With Ginger Scallion Garlic Oil Recipes

BROCCOLINI WITH SIZZLING GINGER-SCALLION OIL

Steps:

• Bring large, deep skillet of water to boil over high heat. Season with salt and coins of ginger. Pour soy sauce into a measuring cup and set aside.
• Blanch broccolini in the skillet until just tender, a few minutes. Remove to a large platter, draining as much water as possible (reserve the water).
• Meanwhile, heat oil in a small saucepan over high heat.
• Place julienned ginger, scallions and chiles over broccolini.
• Test if oil is hot enough by dropping one piece of ginger into the saucepan. If it sizzles with vigor, then it's hot enough! Carefully pour hot oil over the broccolini and aromatics.
• Quickly dilute soy sauce with 1/4 cup hot water from the skillet. Stir together, then pour around the broccolini and serve!

GRILLED BOK CHOY

Steps:

• Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

GRILLED VEGGIES

Steps:

• Heat a grill pan over medium-high heat. Brush with olive oil.
• Mix rice vinegar, chile oil and salt together in a medium bowl. Add bok choy and scallions and toss to coat.
• Place bok choy and scallions on the grill pan and cook until char marks appear, flipping once, about 6 minutes total.
• Remove to a platter, then drizzle with remaining sauce mixture and sesame seeds.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

GRILLED BOK CHOY SALAD

Steps:

• Heat a grill to medium-high heat.
• Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
• Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
• Yield: about 1 cup

BALSAMIC VINEGAR AND GINGER BOK CHOY

Steps:

• Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
• Heat the olive oil in large skillet over medium heat.
• Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

GRILLED BOK CHOY

Steps:

• Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.
• In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.
• Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.