Grilled Baby Bok Choy with Miso-Gochujang Butter & Chickpeas

• 份量: 4 Servings

食材

3 cups (500 g) cooked chickpeas (about two 15 oz/425 g cans, drained

⅓ cup (35 g) chickpea flour (besan)

1 tablespoon gochugaru or 1½-1 teaspoon red pepper flakes

sea salt and black pepper

extra-virgin olive oil

1 pound 10 ounces (750 g) baby bok choy (or choy sum, tatsoi), washed and patted dry, stems trimmed

½ cup (125 g) Greek or vegan coconut yogurt

handful of cilantro leaves, to serve

handful of toasted white sesame seeds, for topping

rice, to serve (optional)

For the Miso-gochujang butter

4 tablespoons (56 g) regular or vegan butter

2½ tablespoons gochujang paste

2½ tablespoons white (shiro) miso

1 garlic clove, grated

½-inch (1.5 cm) piece of ginger, peeled and grated

步驟

Preheat the oven to 425°F (220°C).

In a bowl, combine the chickpeas, chickpea flour, gochugaru or red pepper flakes, ½ teaspoon of sea salt and a few turns of black pepper.

Drizzle generously with olive oil and stir to combine.

Transfer to a sheet pan, place on the lowest rack in the oven and roast for 18-20 minutes, until crispy and golden.

Cut the baby bok choy in half lengthwise through the stem. If you have larger ones, quarter them.

To make the miso-gochujang butter, place all the ingredients in a small saucepan over medium-low heat and whisk until the butter is melted and everything is well combined.

Transfer to a large bowl, add the baby bok choy and toss to coat.

Heat a grill pan or large skillet over high heat or a griddle on an outdoor grill on high until you can see wisps of smoke rising from the surface.

Drizzle the pan with olive oil (or brush the griddle surface) and, working in batches, place the marinated baby bok choy, cut-side down, onto the hot surface and cook for 3-4 minutes, until charred.

Turn and repeat on the other side.

Transfer to a plate and cook the rest of the baby bok choy.

When all the greens are cooked, return them to the bowl that the marinade was in to reabsorb any of the sauce that may be left in the bowl, then toss. If there are any larger pieces of baby bok choy, slice them in half through the stem to make them more manageable.

To serve, place the baby bok choy on a plate and dollop with the yogurt. Top with the crispy chickpeas, cilantro and sesame seeds. Eat as is, or with rice.

筆記

From: ‘Tenderheart’ by Hetty Lui McKinnon