Delicious Grilled Vegetables, Every Time

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Baby Bok Choy with Lemon Miso Sauce
Yield: 6 side-dish servings

Ingredients
1/4 cup freshly squeezed lemon juice
2 tablespoons white miso
2 cloves garlic, minced
3 teaspoons cornstarch
1 pound baby bok choy
2 tablespoons toasted sesame oil

Method
Pre-heat the grill to medium high. In a small saucepan, whisk together the lemon juice, miso, garlic, and 1/4 cup of water. Place on the stovetop over low heat and cook until steaming.

Place 2 tablespoons water in a small jar with a tight-fitting lid and add the cornstarch. Cover tightly and shake to dissolve. Whisk the cornstarch mixture into the saucepan and cook over medium-low heat until thickened, about 1 minute (do not overcook it or it will get gummy). Remove the saucepan from the heat and set aside in a warm spot.

Rinse the bok choy and shake to remove some of the water. Cut any large heads in half lengthwise. Place the bok choy in a plastic bag and drizzle with the sesame oil. Twist the bag to seal, allowing some air to remain in the bag. Toss gently to coat the bok choy evenly. Place the bok choy on the grill and grill for 3 to 5 minutes, turning frequently, until the leaves are limp and slightly charred. Remove the bok choy from the grill and place on a serving platter. Drizzle with the sauce and serve immediately.