As previously complained before, my one problem with getting baby bok choy and snow peas in bulk from the CSA is that I can’t really think of what to do with them other than put them in a stir fry. As delicious as stir fry may be, it can be tiring if you end up eating it 3 or 4 times a week trying to use up all those bok choy and pea pods. And so therein lies the challenge: find new ways to use up these vegetables to keep things interesting.
This would be one of those efforts. I looked at these vegetables and the bundle of basil we received in the CSA share box and some beef that I bought on sale and thought… well, stir fry. But then I looked at our grill which seemed kind of lonely and suddenly, the beef no longer wanted to be cooked in a skillet but skewered and grilled (recipe for that to come later this week.) Since the beef was going on the grill, why not try cooking the bok choy with it? After all, I’d seen recipes for splitting heads of Romaine lettuce in half and lightly charring them for salads, heck, even tried it myself with more or less good results with a head of radicchio. So I split each baby bok choy in half, lightly painted them with a mix of sesame and canola oils and a sprinkle of salt and pepper, then handed the plateful of them over to John to set on the grill.
Don’t they look pretty? All bright green with light caramelization and crispy edged leaves? These would have been delicious on their own as a simple side, but there were those snow peas… those damn snow peas. I quickly sautéed those suckers with a little bit of garlic and a glaze of honey, soy sauce, and sesame oil until the snow peas were bright green and still crisp. I then combined them with the grilled bok choy which bulked them up into a more substantial side dish. All together, the vegetables were crunchy with subtle flavors of smoke from the grill, sweetness from the honey, and nuttiness from the sesame oil. A light but hearty side dish, perfect for a summer meal courtesy of the grill.
- 3 baby bok choy, split in half lengthwise
- canola oil
- toasted sesame oil
- salt and pepper
- 1/2 pound snow peas, trimmed
- 1 large clove green garlic, chopped (yields about 1 teaspoon)
- 1 teaspoon honey
- 2 teaspoons Tamari soy sauce
In a small bowl, mix together 1/2 tablespoon of canola oil with 1 teaspoon of sesame oil. Brush all sides of bok choy halves with oil mixture then sprinkle with about 1/4 teaspoon salt and 1/8 teaspoon of black pepper. Grill over direct heat for 4-5 minutes per side or until vegetables are bright green with light brown grill marks and slightly charred, crisped edges of the leaves.
While bok choy is on the grill, heat about 2 teaspoons of canola oil in a medium skillet over medium heat. Add the snow peas and garlic then saute until pea pods are bright green, about 4-5 minutes. Drizzle with honey, soy sauce and about 1 teaspoon of sesame oil. Mix in the grilled bok choy then season with salt and pepper to taste.
CSA Count: 3
Baby bok choy, snow pea pods, green garlic