Sides
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Serves 2 to 3
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Serves 2 to 3
This delicious dish pairs well with the Sushi Rice Cakes.
Nutritional Information per serving:Calories 54 (26% from fat)
carb. 10g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 965mg
calc. 76mg
fiber 1g
carb. 10g
pro. 1g
fat 2g
sat. fat 0g
chol. 0mg
sod. 965mg
calc. 76mg
fiber 1g
Ingredients
- Marinade:
- ½jalapeño, seeded
- 1half-inch piece of ginger, peeled
- 3tablespoons ketchup
- 1½tablespoons fish sauce
- ½tablespoon soy sauce
- ½tablespoon brown sugar
- ½tablespoon fresh lime juice
- 1teaspoon vegetable oil
- Bok Choy:
- 8 to 12ounces baby bok choy, cut in half vertically and rinsed well, then cut into 3 to 4 pieces vertically (so the core keeps the bok choy together)
Preparation
- 1.Prepare the marinade first by putting the jalapeño and ginger into the work bowl of the Cuisinart® Mini Prep Food Processor. Pulse to finely chop. Add ketchup, fish sauce, soy sauce, brown sugar, lime juice and oil and pulse so that all ingredients are combined.
- 2.Pour marinade over bok choy and stir to mix. Let bok choy marinate for about 10 minutes.
- 3.While bok choy is marinating preheat the Cuisinart® Compact Grill Centro, fitted with the Grill plate, to Medium.
- 4.After the 10 minutes has elapsed, place the bok choy on the grill cut side down. Grill 10 to 12 minutes per side, until grill marks are visible and bok choy is cooked through.
- 5.Pour any remaining marinade over grilled bok choy and serve.
