Thursday, July 29, 2010
Baby bok choy
I like bok choy, but it can easily become too slimy for my gag reflex if steamed, sauteed or boiled. So I decided to try grilling them. I love grilled veggies. The grill makes just about any vegetable disappear quicker!
Last night I washed them well, removed any blemished outer leaves and cut them lengthwise. (Leave the tough stem intact, that way your bok choy won't fall apart on the grill.) With a drizzle olive oil on the each half and a generous seasoning of sea salt and they were ready for the heat.
When my meat was close to flipping I added the 6 bok choy halves. (The bok choy leaves can burn easily so keep an eye on them.) Once they were nicely charred I flipped them for another couple minutes. Really, they probably take less then 2 minutes per side. I removed them from the grill and when it was time to serve sliced off the tough stem on each and cut up the white part for the boys-yes they both ate it. I ate the leafy green part too but I like charred veggies.
Some variations: you could use sesame or peanut oil instead of olive oil. You could also season with some garlic, dip or drizzle some soy sauce after cooking or make a nice ginger sauce to marinate them in. Hmmm, a spicy ginger sauce, that has potential!
So what is the nutritional benefit for this little gem? It will give you a good dose of Vitamin C and a decent hit of Calcium and also has Vitamin A all wrapped up in one itty bitty veggie. As an added bonus, it tastes great!