Grilled pak choy

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 142, total fat 11 G., saturated fats 1 G., proteins 3 G., carbohydrates 8 G., fiber 3 G., cholesterol 0 mg, sodium 521 mg, sugar 3 G.

Molly Yeh tosses bok choy and green onions with rice vinegar and chili oil, then grills them for a simple yet delicious side dish that goes well with any meal. She cooks the green onions whole, and she halves the bok choy bunches, creating a unique and beautiful presentation when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. rice vinegar
1 tbsp. chili oils
4 small bunches bok choy, halved lengthwise
5 green onions
0.5 tbsp toasted sesame seeds
Coarse salt
Olive oil to grease the pan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a grill pan over medium-high heat. Brush with olive oil.
In a medium bowl, combine rice vinegar, chili oil, and salt. Add bok choy and green onions and toss to coat.

Place the bok choy and green onions in a grill pan and cook until charred, turning once, about 6 minutes total. Transfer the vegetables to a platter, then drizzle with the remaining dressing and sprinkle with sesame seeds.

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

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