Grilled Bok Choy with Crispy Garlic
Recipe provided by The Devil Wears Salad
Putting our own twist on a classic Chinese bok choy side dish with crispy garlic and shallots and a balsamic soy dressing. An easy Asian side dish for any day of the week.
Serves 4
Ingredients
3 garlic clove
1 red shallot
½ cup vegetable oil
5 bok choy
1 tablespoon vegetable oil
1½ tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt, to taste
Pepper, to taste
method
Thinly slice garlic cloves lengthwise and shallots into thin rounds.
Place sliced garlic and shallots into a small saucepan and add ½ cup oil.
Over gradual heat, fry garlic and shallots until golden brown.
Once done, remove from heat and rest on a paper towel.
Slice bok choy in half lengthwise.
Wash bok choy well to remove dirt from inside the head.
Brush bok choy with a little bit of oil.
Over high heat, place bok choy cut side down on griddle pan. Cook until you get nice char marks on the side and the bok choy is starting to become tender.
Flip over and grill for another 2 minutes or so.
Remove from heat and place on serving platter.
Mix balsamic vinegar, sesame oil and soy sauce together. Drizzle over grilled bok choy.
Season with salt and pepper to taste.
Scatter crispy garlic and shallots on top to finish.
Notes
This combination works with other vegetables like Shanghai bok choy, Chinese broccoli, zucchini, baby leeks and snow peas.
You can substitute balsamic vinegar with Chinese black vinegar. The overall profile will be more tart than balsamic so add a little sugar to taste.