grilled miniature bok choy with miso butter

grilled miniature bok choy with miso butter

Recipe
PREPARATION TIME:

5 MIN

Wondering what to cook with the bok choy you grow in your Vegehome? Grilled Mini Bok Choy is a simple recipe that requires little effort but packs a ton of flavor — a perfect, quick and easy accompaniment to your main meal.

With bok choy, you want to avoid the wet, frayed texture that comes with cooking in water or steaming. Grilled bok choy topped with miso butter offers a caramelized taste rich in flavor.

INGREDIENTS

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

MADE WITH

Bok choy

PREPARATION

  1. Cut the leaves from the bok choy stems and cut the stems in half lengthwise.
  2. Rinse the leaves and stems well and pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork. To book.
  3. Heat a charcoal grill or gas barbecue to medium heat.
  4. Using your hands (or a spoon), coat the bok choy with miso butter. Place the bok choy, cut side down, on the grill.
  5. Close the lid and grill for about 5 minutes, until the bok choy is golden brown.
  6. Turn the bok choy with tongs, cover again and grill for 5 to 6 minutes, until golden and crisp.
  7. While the stalks cook, stack the bok choy leaves and roll them lengthwise into the shape of a cigar.
  8. Slice the leaves crosswise into thin strips.
  9. Place the sliced ​​leaves on a serving platter.
  10. Drizzle olive oil and lemon juice over the leaves, season with salt and 1/4 tsp. of pepper and mix well.
  11. Place grilled bok choy on salad to wilt leaves; sprinkle additional pepper over bok choy.
  12. Serve immediately.
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