Bok choy with ginger chili sauce
Ingredients
BOK CHOY
- 6 baby bok choy, halved
- 2 teaspoon (10 ml) vegetable oil
- 1 teaspoon (5 ml) lemon juice
- 1 teaspoon (5 ml) shrimp paste
- 1/2 teaspoon (2.5 ml) ginger powder
- 1/2 teaspoon (2.5 ml) garlic powder
- 2 teaspoons (10 ml) sesame oil
- 1/8 teaspoon (.75 ml) chili flakes
GARLIC GINGER CHILI SAUCE
- 5 red Thai chilis
- 3 cloves garlic
- 2 inches ginger
- 1/4 cup (60ml) vinegar
- 2 teaspoons (10ml) salt
- 3 tablespoons (45ml) sugar
Directions
BOK CHOY
- Preheat the barbeque to high or 400 F (205 C).
- In a bowl mix the lemon juice, shrimp paste, ginger powder, garlic powder, sesame oil, and chili flakes to make a marinate.
- Brush the bok choy with the marinate.
- Spray the grill, place the bok choy on the grill and cook for 4 minutes then turn over to cook for an additional 4 minutes on the opposite side.
GARLIC GINGER CHILI SAUCE
- In a food processor combine the Thai chilis, garlic, ginger, vinegar, salt, sugar, and blitz.
TO SERVE
- Place cooked bok choy on a plate a drizzle with the garlic ginger chili sauce.
