Grill

When I developed the recipes for the "Asian Vegetables" chapter of my new book, Brassicas (Ten Speed Press), I tried to showcase bok choy using methods other than just stir-frying or steaming. In particular, I wanted to avoid anything that would leave the vegetable watery or stringy. Grilling halved heads of bok choy slathered with miso butter resulted in nicely caramelized vegetables with little pockets of flavor. <br />My first few attempts at grilling bok choy resulted in charred leaves that were too crisp to enjoy. Now I separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled vegetable. Use white or yellow miso paste in this recipe, avoiding barley miso if you're gluten free. If you use darker miso, know that it will be saltier.

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