Grilled Baby Bok Choy with Orange Sauce

Baby bok choy, or Shanghai bok choy, available in Asian markets and some well-stocked supermarkets, is smaller and tenderer than mature bok choy. To sop up all the delicious orange sauce, I like to serve the grilled bok choy on a bed of rice or couscous.

MAKES 4 SERVINGS

Juice of 1 medium orange (about 1⁄3 cup)

2 tablespoons reduced-sodium soy sauce

1 1⁄2 tablespoons toasted (dark) sesame oil

1⁄2 tablespoon light brown sugar

Pinch cayenne red pepper, or to taste (optional)

8 very small heads baby bok choy (about 2 ounces each), root ends trimmed about 1⁄8 inch

Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the orange juice, soy sauce, 1⁄2 tablespoon sesame oil, sugar, and cayenne, if using. Let stand a few minutes to allow the sugar to dissolve. Whisk again and set aside. Place a stovetop grilling pan with grids over medium-high heat. Brush the bok choy with remaining 1 tablespoon sesame oil, and season with salt and black pepper. Grill until browned and tender, 2 to 3 minutes per side. Transfer to a warmed serving platter (or individual serving plates); drizzle evenly with the orange sauce. Serve warm.

{PER SERVING} Calories 80 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 1g • Sodium 375mg

hancheng

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