This preparation is spicy and delicious. My husband thought it was a little too hot, but I thought the heat was just right and the flavors were wonderful. I used regular soy sauce and white wine vinegar since I didn't have low-sodium soy sauce or unseasoned rice vinegar. We didn't put foil on the tops of the baby bok choy. Instead we grilled them until the tops were wilted and the stems were still a little crunchy. Also, we cooked them in a rectangular mesh grill basket, which made it easy to turn them.
Spicy Garlic Grilled Baby Bok Choy
If you can't find baby bok choy, standard bok choy will do. Just look for greens that are joined at the base by the stalk and have lots of tightly packed leaves to hold the spicy garlic dressing.
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- Calories: 145
- Calories from fat: 68%
- Protein: 3.6g
- Fat: 11g
- Saturated fat: 1.3g
- Carbohydrate: 9.7g
- Fiber: 1.6g
- Sodium: 498mg
- Cholesterol: 0.0mg
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Asian chili garlic sauce
- 2 tablespoons canola oil
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 2 teaspoons finely chopped garlic
- 4 heads baby bok choy (about 1 lb. total), halved lengthwise
- 1/4 cup chopped roasted cashews
- 1. Heat grill to medium (350° to 450°). Combine soy sauce, chili garlic sauce, oil, vinegar, sugar, and garlic in a small bowl. Set bok choy in a rimmed baking dish and brush with two-thirds of soy-garlic mixture. Wrap bok choy tops with foil.
- 2. Grill bok choy, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews.
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