Baby Miso Bok Choy
ingredients
Baby Bok Choy*
Sesame Oil
White and Red Pepper Flakes
Salt
Miso Paste
Gluten Free Soy Sauce
Maple Syrup
Lemon juice
Minced Fresh Garlic
Minced Fresh Ginger
toasted sesame seeds (white or black)
*You can use either regular or baby bok choy—baby bok choy is more tender and mild. We are in summer here in the great keystone state, so we are getting bok choy from the farmer market which is so fresh, tender, and good, either size would work.
If using full grown bok choy, you may have to quarter vertically instead of just a single cut.
This recipe is something we make often and don’t measure all that much, which can be frustrating for first timers, I apologize. If you need measurements I would say:
2 Tablespoons Sesame Oil. [one to brush on bok choy, the other for the sauce]
1 tsp White Pepper
1/2 tsp Red Pepper flakes (adjust to your heat level desired, like it spicy add more)
1/2 salt
2 Tablespoons Miso Paste
2 Tablespoons Soy Sauce or amino acids for our GF friends
1 Tablespoon Maple Syrup
1/2 Freshly squeezed lemon
Equal parts garlic and ginger (add to your desire)
instructions
Preheat your grill to 425 degrees F. Key is to get this grill HOT, HOT, HOT
Wash and clean the bok choy, remove any damaged or unwanted leaves and cut in half vertically.
Mix the miso paste, maple syrup, lemon juice, garlic, giner, peppers, and salt to a form a sauce.
Brush the cut side of the bok choy with the miso sauce using about half the mixture.
Place the cut side down on the grill and brush the other side of the bok choy with the remaining miso sauce mixture.
Once the one side is grilled and slightly charred (6 mins.) flip the bok choy over and grill for another 6 minutes.
Sprinkle remaining sauce and toasted sesame seeds on top for a beautiful presentation.