Rich was with me at the market, and for some reason, they had a huge display of bok choy in the produce department.
Which then reminded him that we both really like grilled bok choy, so, why not pick some up? I must confess, I prefer the smaller ones we can usually get at Trader Joe’s, but all in all, they were very good.
•Bok choy – about one pound
•1 cup sliced sweet onion
•1/4 cup sweet chili sauce
•1 tbsp rice vinegar
•1 tbsp brown sugar
•1 tbsp sesame oil
•1 tbsp Sherry Peppers Sauce*
•1 tbsp my zippy mustard – or Dijon mustard
•Salad Elegant Seasoning – or your fave veggie seasoning
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Slice the bok choy in half lengthwise, then cover and ‘wave for three to five minutes – I went with three.
Whisk the sauce together (except for the Salad Elegant) in a bowl or beaker until nicely blended, then pour over the bok choy and sliced onion in a large bowl.
Transfer the bok choy and onion to a grill basket – we used a ceramic grilled nacho pan we picked up on clearance – and cook for two minutes or so, until the bottom is nicely charred, then, turn over and cook for another two minutes or so.