Smoked chili and garlic bok choy is a great side to you next Asian inspired dinner. I love serving it beside Korean style chicken thighs or beef short ribs. Alternately if you’re looking for a vegetarian alternative, serve with grilled tofu and mushroom fried rice.
I like drinking a Fume Blanc or even a Pinot Gris that has noticeable oak treatment. Fruit will play well with the acidity and slight spice, where as barrel notes compliment the smokiness and toasted sesame.
Smoked bok choy with chili and garlic
1lb baby bok choy, cleaned
1 clove garlic, minced
1 tbsp. fresh ginger, grated
1 tbsp. sesame oil
1 tbsp. soy sauce
2 tsp. Chinese black vinegar or rice vinegar
2 tsp. sugar
1 tsp. chili sauce (such as sambal or sriracha)
1 tsp. ground with pepper
Salt to taste
2 tbsp. toasted sesame seeds
In a large bowl, whisk together garlic, ginger, sesame oil, soy sauce, vinegar, sugar, chilli sauce and white pepper.
Next, cut the bok choy in half (lengthwise) and toss well with the marinade. Season to taste with salt and allow to sit while you preheat your smoker or bbq.
Preheat your smoker to 375 degrees or you grill over medium high heat.
Place the bok choy in your smoker (or on your bbq) and cook until lightly caramelized on the outside and cooked through.
This should take roughly 5-7 minutes.