Grilled Bok Choy with Ginger Scallion Garlic Oil
1 pound baby bok choy, halved lengthwise
2 tablespoons neutral oil
Garlic, Ginger and Scallion Oil, recipe follows
Toasted white and black sesame seeds, for garnish
Flaky salt
1 tablespoon plus 1 cup neutral oil
1 tablespoon grated fresh ginger
4 scallions, trimmed and finely chopped
2 large cloves garlic, minced
Kosher salt
2 tablespoons toasted sesame oil
Instructions:
Heat a gas or charcoal grill over medium-high heat. Alternatively, you can heat a grill pan on the stovetop over medium-high heat. Arrange the bok choy on a sheet tray, or place in a large mixing bowl. Drizzle with oil and toss to coat. Place the bok choy onto the heated grill or grill pan, cut-side down and cook until wilted and grill marks appear, 3 to 4 minutes. Flip and cook until tender, 1 to 2 minutes more. Remove from the grill onto a platter. Drizzle with the Garlic, Ginger and Scallion Oil (recipe follows), a sprinkling of sesame seeds and flaky salt.
In a small saucepan over medium heat, add the tablespoon of neutral oil and heat until shimmering. Add the ginger, scallions, garlic and salt and cook, stirring, to soften, 2 to 3 minutes. Add the sesame oil and the remaining 1 cup neutral oil. Reduce the heat to medium-low and simmer, stirring occasionally and taking care not to let the oil get too hot, until the oil is infused with flavors, about 10 minutes. Remove from the heat.
