Bok choy with ginger chili sauce

By Spencer Watts
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bok choy with ginger chili sauce
SERVES
6

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

  1. Preheat the barbeque to high or 400 F (205 C).
  2. In a bowl mix the lemon juice, shrimp paste, ginger powder, garlic powder, sesame oil, and chili flakes to make a marinate.
  3. Brush the bok choy with the marinate.
  4. 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

  1. In a food processor combine the Thai chilis, garlic, ginger, vinegar, salt, sugar, and blitz.

TO SERVE

  1. Place cooked bok choy on a plate a drizzle with the garlic ginger chili sauce.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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