- 1 tsp spicy Thai vinaigrette (see below)
- 2 large red jalapeños
- 2 large heads bok choy, halved lengthways
Spicy Thai Vinaigrette:
- ¼ cup sesame oil
- 2 tbsp. soy sauce
- 30ml rice vinegar
- 1 tbsp. palm sugar
- 1 large clove garlic, finely crushed
- 2ml fish sauce
- 1 red chilli, finely chopped
To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.
Set the grill to high heat and preheat a griddle pan coated with non-stick cooking spray. Grill the jalapeños for 6 minutes, or until lightly charred. Remove from the grill and cut into thin rounds. Set aside.
Coat bok choy halves with non-stick cooking spray. Grill for 2 minutes per side, or until lightly charred.
Arrange bok choy on a large serving platter. Sprinkle with the jalapeño rounds and drizzle with the vinaigrette to serve.