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Grilled Baby Bok Choy with Miso Butter

By Laura B. Russell

4.3

(13)

Image may contain Plant Food Vegetable Produce and Seasoning
Grilled Baby Bok Choy with Miso ButterSang An

BOILING OR STEAMING bok choy often results in a watery, stringy vegetable. But grilling halved heads of bok choy slathered with miso butter leads to pure flavor. Be sure to keep the heat at medium so the paste can caramelize without burning. My first few attempts at grilling bok choy (I used Shanghai bok choy) resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable. Use white or yellow miso paste in this recipe. If you use a darker miso, know that it will be saltier. Make this side dish when you are already firing up the grill for the main course.

Miso Paste:

A fermented paste that can range from sweet and mild to salty and pungent, miso is most commonly made from soybeans and rice, though some types include barley or other grains. There are three basic types of miso: white miso is the mildest and sweetest, yellow miso is earthier and lightly salty, and red miso is typically quite salty and strong flavored. Look for miso packaged in small plastic tubs or sturdy bags in the refrigerated section of grocery stores and Asian markets, often near the tofu. It will keep refrigerated for up to 6 months.

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