Grilled Bok Choy with Five spice dressing

This recipe is a fusion of western techniques (grilling vegetables and five spice vinaigrette) with Malaysian Chinese flavours which makes it very fun.

Ingredients

2 large Bok Choy (sliced into halves lengthwise)
½ tbsp of oil
Salt (to taste)
10g black rice vinegar
10g ginger oil (simply put 10g of ginger and 100g of oil together and put it on low heat for 10 minutes and you have ginger oil)
8g soy sauce
½ tsp five spice

Instructions

Step 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.

Step 2

Place your halved bok choys on a plate and season with ½ tbsp of oil as well as a pinch of salt.

Step 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.

Step 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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Halal Friendly

Kosher Friendly

Recipe by

Head chef