Charred Bok Choy with Sriracha Vinaigrette
Created for the large serving platterIngredients
- 1/4 cup toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha sauce
- 2 large red jalapenos
- 2 large heads bok choy, halved lengthwise
In a small bowl, whisk together sesame oil, soy sauce, honey, mustard and Sriracha. Set aside.
Set grill to high heat. Coat the racks with nonstick cooking spray.
Grill jalapenos for 6 minutes, or until lightly charred. Remove from grill and cut into thin rounds. Set aside.
Coat bok choy halves with nonstick cooking spray. Grill 2 minutes per side, or until lightly charred.
Arrange bok choy on a large serving platter. Sprinkle with jalapenos and drizzle with the vinaigrette to serve.