“The way you cut your meat reflects the way you live” – Confucius
I tried yesterday a Grilled Bok Choy recipe from Seriouseats, just replaced tare sauce with simple organic japanese tamari sauce, because I didn’t want to buy anything extra, grilled them in a pan with only a little olive oil and also added some peanuts I had in hand.
The result is a very simple, easy, inexpensive, yummy and exotic beauty.
- Bok Choy
- Olive oil
- Soy sauce or tamari
- Peanuts (optional)
The trick is, as the recipe says, to “split lengthwise through the core so that all the leaves stay stuck together”. The rest is easy as placing them in a pan with only few drops of olive oil and turning the other way. Remove from heat. Splash with tamari or soy sauce and serve.
Tamari sauce is saulty already, that is why I didn’t use salt, but that will depend on your taste and sauce. Finally, J. Kenji López-Alt is totally right: “great contrast between crisp, blackened leave tips, a nicely charred core, and a tender, crunchy center”. Yummy! I’ll do this again.