John Myers
Ingredients for 2 servings:
- 2 pak choi
- 3 garlic cloves
- 1 handful of peanuts
- 2 spring onions
- 20 g ginger
- 20 ml sesame oil, or olive oil plus sesame oil
- 3 tbsp soy sauce
- Cayenne pepper or chili peppers
- possibly date syrup or agave syrup
Instructions
Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Halve the bok choy lengthwise and remove the stem. Place the pieces in a baking dish, inside out, and place them in a baking dish. For the marinade, slice the spring onions as finely and thinly as possible. Finely grind the peanuts in a mortar and pestle, then dice the garlic and ginger. Add soy sauce and sesame oil (if you don’t have sesame oil, simply mix sesame and olive oil). If desired, add cayenne pepper or fresh, sliced chili. Season with date or agave syrup to taste. Mix everything together well and let it sit for 2-5 minutes, if desired. It should form a thick consistency that is easy to spread over the bok choy. Brush each bok choy halve well with the combined marinade, ensuring the leaves and stem are well coated. Grill in a preheated oven at 160°C for 15 minutes.
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