Grilled meats, seafood, and vegetables on skewers are sold in open-air markets throughout Asia. These combine sausage with vegetables, which remain crunchy.
8 to 12 bamboo skewers
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons firmly packed dark brown sugar
1 tablespoon rice wine vinegar
2 garlic cloves, minced
1 tablespoon grated fresh ginger
Freshly ground black pepper to taste
1 tablespoon Asian sesame oil
3 tablespoons vegetable oil
11/4 pounds Thai-Style Pork Sausage links, Asian Duck and Shiitake Mushroom Sausage links, or purchased sausage with Asian flavoring, cut into 1-inch chunks
2 to 3 heads baby bok choy, stem and leaves trimmed, and cut into quarters through the core
1/4 pound mushrooms, wiped with a damp paper towel, and stems trimmed flat with cap
1. Prepare a medium-hot charcoal or gas grill. Soak bamboo skewers in cold water for 30 minutes.
2. Combine soy sauce, sherry, garlic, ginger, and pepper in a jar with a tight-fitting lid, and shake well. Add sesame oil and vegetable oil, and shake well again. Set aside.
3. Thread sausage, bok choy, and mushrooms onto skewers. Brush each skewer with 1 tablespoon dressing.
4. Grill skewers for 3 to 4 minutes per side, uncovered if using a charcoal grill, turning them gently with tongs. Serve immediately.
Note: The dressing can be made and the kebabs can be assembled up to a day in advance and refrigerated, tightly covered. Allow dressing to sit at room temperature for 30 minutes.