Bok Choy With Ginger Chili Sauce

Ease of preparation rating: Easy
Yield: 6 servings

Ingredients:

For bok choy:
6 baby bok choy, halved
2 teaspoon (10 ml) vegetable oil
1 teaspoon (5 ml) lemon juice
1 teaspoon (5 ml) shrimp paste
½ teaspoon (2.5 ml) ginger powder
½ teaspoon (2.5 ml) garlic powder
2 teaspoons (10 ml) sesame oil
1/8 teaspoon (.75 ml) chili flakes

For garlic ginger chili sauce:
5 red Thai chilis
3 cloves garlic
2 inches ginger
¼ cup (60ml) vinegar
2 teaspoons (10ml) salt
3 tablespoons (45ml) sugar

Method:

For the bok choy:

Preheat the barbeque to high or 400 F (205 C).
In a bowl mix the lemon juice, shrimp paste, ginger powder, garlic powder, sesame oil, and chili flakes, to make a marinate.
Brush the bok choy with the marinate.
Spray the grill, place the bok choy on the grill and cook for 4 minutes then turn over to cook for an additional 4 minutes on the opposite side.

For the garlic ginger chili sauce:
In a food processor combine the Thai chilis, garlic, ginger, vinegar, salt, sugar, and blitz

To serve:
Place cooked bok choy on a plate a drizzle with the garlic ginger chili sauce.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque