Grilled Baby Bok Choy And Tomato Side Dish Recipes

GRILLED BABY BOK CHOY

Steps:

• Preheat grill to just under medium heat.
• Add brown sugar, soy sauce, rice vinegar, and oil to a medium size bowl and whisk.
• Trim bok choy ends, then slice each bunch in half vertically. Wash and shake off excess water.
• Add bok choy to bowl with sauce and toss well to coat.
• Lightly oil the grill. Add bok choy, cut side down. Close lid and cook for five minutes.
• Optional: Flip and cook for another two minutes.
• Use tongs to remove grilled baby bok choy and serve immediately. Drizzle remaining sauce from original bowl over bok choy if you choose.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

GRILLED BABY BOK CHOY

Steps:

• In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
• Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

GRILLED BABY BOK CHOY AND TOMATO SIDE DISH

Steps:

• halve bok choy and tomatoes.
• sprinkle cut sides with salt pepper and italian seasoning, to taste.
• in small saute pan cook garlic over medium heat, do not let it get brown, you are only trying to infuse the olive oil with the garlic flavor. When finished pour oil into small pyrex measuring cup, add salt, pepper and a small amount of italian seasoning, stir. Reserve.
• grill bok choy and tomatoes cut side up over medium direct heat until they have slight grill marks, turn and do the same on the cut side. Don't be afraid a little char adds alot of flavor. Bok Choy should be grilled with the bulbs over the direct heat and the leaves over indirect heat to prevent burning.
• remove from grill and drizzle cut side with reserved olive oil and garlic mixture. Serve 1/2 bok choy and 1/2 tomato to each guest, or yourself -- ENJOY!