I just discovered baby bok choy at my produce market recently and I just think they are the cutest vegetables. I have cooked with regular bok choy before in stir fries and noodle bowls, but I wanted to do something different with these little guys. I wanted to grill them.
Grilling a leafy vegetable like this really gives it a unique flavor. The heat from the grill softens up the bok choy, but also gives it a little bit of char, which I love. I threw together a quick sesame vinaigrette to pour over it while it was still warm and then ate the bok choy at room temperature. This would make a really nice side dish to any grilled meat…something a little different from the norm. You could also use this dressing on any Asian themed salad…I see it on a bed of mixed greens, carrots, red bell peppers and edamame and peanuts….yum. And now that I think about it, I may try grilling some carrots in my grill basket and dressing them in this too. Coming soon?
To grill the bok choy simply toss them in a little vegetable oil (couple of teaspoons) and sprinkle with salt and pepper. Place them on a preheated grill over medium heat. Grill for a few minutes on each side until you see the vegetable soften a bit and start to char. Set grilled veggies on your plate and spoon dressing over them while still warm. Serve at room temperature.
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For more ideas on how to use Nakano rice vinegars to splash on flavor (without the calories) to your veggies and salads visit Nakano on Facebook.
Other Aggie’s Kitchen recipes using rice vinegar:
Shrimp, Broccoli and Edamame Stir Fry
Turkey Burgers with Peanut Sauce
(Disclosure: I received products and compensation from Nakano for this post, but my opinions are always my own. I developed this recipe using their product, but Nakano is a product you would already find in my home.)
Follow Aggie’s Kitchen’s board Homemade Salad Dressings on Pinterest.
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