I have a ritual when Chris goes out of town. It’s called Eating a Lot of Asian Veggies. Do I need to explain?
Chris is probably the world’s best sport when it comes to eating veggies. Despite his “particular” eating habits that we’ve discussed before, he rarely turns his nose up at a vegetable. Unless it’s a tomato. Or a mushroom. Or an avocado. You know. All the vegetables that, if I were a vegetarian, would make life worth living.
Fortunately, I’m not a vegetarian, so I make do. There are a buttload of other veggies that make for seriously satisfying eats, and we stock the fridge full of ’em. Broccoli, green beans, Brussels sprouts, carrots, kale, spinach, chard, and heaps of leafy salad greens.
And, you know, life is good. I mean, we’re not talking about major sacrifice here, people. They’re just plants.
But when Chris is gone, it’s party time. And that means:
Veggies. Asian-style, bishes.
Because on top of preferring to avoid certain veggies, Chris is maybe the only person I know who is only ever “eh” on Asian food. He likes it — once he’s eating it. But he never craves it. Is hardly impressed by its flavors. And would probably never request it. In fact, the last time we talked about Asian food, I think he said something along the lines of “it always looks better than it tastes.”
And this was while we were eating ramen.
This dish is the epitome of what I would consider anti-Chris fare. It’s as simple as tender, baby bok choy (Chris commentary: “it just doesn’t taste like anything”) quickly grilled indoors and drizzled with a delicate dressing of sesame oil, soy sauce and tangy rice vinegar (“whoa, um, Asian-y”). I can eat platters of this stuff — and with a side of brown or black rice, it’d easily pass for a balanced lunch or dinner.
two episodes three episodes a season of Dawson’s Creek on Netflix and we’ve got an evening I can totally get behind.
Safe travels, babe. 😉
Steam-Grilled Baby Bok Choy with Sesame Soy Vinaigrette
By Emily Stoffel
Cook time: 5 mins | Serves 2
Notes: If you’re gluten-sensitive, be sure to choose wheat-free tamari over soy sauce. And I highly recommend making extra dressing. It’s great drizzled over rice, grilled shrimp or steamed tofu.
- 1 tsp olive oil
- 6-8 baby bok choy, halved lengthwise
- 1 T sesame oil
- 2 T seasoned rice vinegar
- 2 T lite soy sauce or wheat-free tamari (if avoiding gluten)
- 1 T water
- freshly cracked black pepper
- sesame seeds for serving
Brush indoor grill pan with olive oil and bring to med-high heat. Place bok choy cut-side down on preheated pan and immediately cover. Steam-grill bok choy for 2-3 minute or until well-marked and bright green. Meanwhile, whisk together sesame oil, vinegar, soy sauce or tamari, water and black pepper to taste.
Remove to bok choy to plate. Drizzle with vinaigrette to taste and sprinkle with sesame seeds. Enjoy!
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