LATE SPRING OR EARLY SUMMER IS WHEN THESE DWARF HEADS of bok choy (also known as pak choi) are tender and sweet. The sturdy leafy stalks are perfect for breaking apart and serving with a dipping sauce like Satay-Style Peanut Dipping Sauce (page 23). The Fresh Ginger-Soy sauce is so versatile. Try it with grilled asparagus, eggplant, and zucchini.

GRILLED BABY BOK CHOY
with FRESH GINGER-SOY SAUCE

SERVES 4

2 small heads bok choy, trimmed and halved lengthwise

FRESH GINGER SOY SAUCE

¼ cup (½ stick) unsalted butter, melted

2 tablespoons olive oil

2 teaspoons soy sauce

2 teaspoons fresh ginger, minced

1 garlic clove, minced

Prepare a medium-hot fire in your grill. Rinse the bok choy, drain well, and pat dry.

To make the Ginger-Soy Sauce, whisk together the melted butter, olive oil, soy sauce, ginger, and garlic.

Brush the bok choy with the sauce and place cut side down directly over the fire. Grill for about 10 minutes. Baste the leaves and turn, continuing to grill for about another 10 minutes until the bok choy is fork-tender. Serve with any remaining sauce.