Grilled pak choi with Asian marinade

Ingredients for 2 servings:

• 2 pak choi
• 3 cloves garlic, diced
• 1 handful of unsalted, crushed peanuts
• 2 spring onions, finely chopped
• 20 g ginger, finely diced
• 20 ml sesame oil or olive oil plus sesame
• 3 tbsp soy sauce
• Cayenne pepper or chili peppers, freshly chopped
• 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

vegan

Halve the bok choy lengthwise and remove the stem. Place the pieces in a baking dish, inside out, and marinate. 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 the soy sauce and sesame oil (if you don’t have sesame oil, simply mix the sesame seeds and olive oil together and add). If desired, add cayenne pepper or freshly chopped chilies. Season to taste with date or agave syrup. 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 half well with the marinade to ensure the leaves and stem are well coated. Grill in a preheated oven at 160°C for 15 minutes.