I've been on a grilling kick recently and no wonder—with the weather in Chicago mostly nice and sunny except yesterday, I've been camping out on the stoop and grilling right on my sidewalk. (Is that even legal?) Anyway, I've been trying to expand my vegetable grilling repertoire beyond sweet corn and zucchini. I found this Sara Moulton recipe that used a vegetable I don't often think of when grilling, with a vinaigrette that looks far more interesting than the simple olive oil dip most of my grilled vegetables get.
Once the bok choy comes hot off the grill, it immediately gets a bath in the genuinely spicy, though also sweet vinaigrette. I'm sure a fork is the proper way to eat it, but we just waited until it cooled a little bit and dug in with fingers. It's a perfect grilled side. The other great thing about this recipe is that the vinaigrette can be prepared in advance before I ever walk down those stone steps, so all I have to focus on is turning bok choy. Good thing, too. Though I like to think of myself as confident in front of a stove, I still need a lot of help with my little charcoal grill.
Grilled Bok Choy with Spicy Vinaigrette
- 1 head bok choy, thick stem removed and chopped into 2-inch pieces
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon chili paste
- 6 tablespoons vegetable oil
- 1 scallion, chopped
- 1 tablespoon sesame seeds
- Salt and pepper
Whisk together the rice wine vinegar, chili paste, vegetable oil, scallion, and sesame seeds in a large bowl. Season with salt and pepper.
Grill the bok choy pieces either on a grill or on a grill pan over medium-high heat for about 3 to 4 minutes, turning every 30 seconds or so. They should get crisp, but not blacken.
When done throw the bok choy in the bowl with the vinaigrette. Mix together thoroughly and serve.