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GRILLED BABY BOK CHOY WITH MISO BUTTER

RECIPES
TIME TO MAKE:

5 MIN

Wondering what to cook up with that bok choy in your Vegehome? Grilled baby bok choy is a simple recipe that’s low on effort and big on flavour – perfect for a quick and easy side dish to serve with your main course.

With bok choy, you want to avoid the watery, stringy texture that comes from boiling or steaming. Grilling bok choy coated in miso butter results in a nicely caramelized vegetable with pockets of rich flavour.

INGREDIENTS

  • 1 1/2 pounds baby bok choy (about 6 heads)
  • 3 tbsp unsalted butter, at room temperature
  • 3 tbsp white or yellow miso paste
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • Pinch of kosher salt
  • Freshly ground black pepper

MADE WITH

BOK CHOY
SHOP PODS

DIRECTIONS

  1. Cut the leaves away from the bok choy stalks and halve the stalks lengthwise.
  2. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix the butter and miso with a fork until well combined. Set aside.
  3. Prepare a medium-hot fire in a charcoal or gas grill.
  4. Using your hands (or a spoon), coat the bok choy with the miso butter. Arrange the bok choy, cut-side down, on the grill grate.
  5. Close the lid and grill for about 5 minutes, until golden brown on the underside.
  6. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 more minutes, until golden and crisp-tender.
  7. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape.
  8. Slice the leaves crosswise into thin shreds.
  9. Make a bed of the shredded leaves on a serving platter.
  10. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 tsp pepper, and toss to combine.
  11. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy.
  12. Serve immediately.
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