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This recipe is a fusion of western techniques (grilling vegetables and five spice vinaigrette) with Malaysian Chinese flavours which makes it very fun.
1.
First, make the dressing by mixing together the black rice vinegar, the ginger oil, the soy sauce, and the five spice in a bowl. Then whisk them together until well combined.
2.
Place your halved bok choys on a plate and season with ½ tbsp of oil as well as a pinch of salt.
3.
If you have a grill, switch on the grill to maximum heat and grill the bok choy for 2 minutes per side. But if not, a pan works as well. Heat up a pan on high heat without any oil and allow it to smoke. Once smoking, put in the bok choy cut-side down and cook for 2-3 minutes per side. It will look a little bit black but don’t be afraid, that is entirely normal when grilling.
4.
When the bok choy is cooked, simply spoon the dressing over the bok choy and garnish with some sesame seeds.
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Tip
Be patient when grilling your bok choy as colour is very important
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