About the Recipe
Ingredients
1/3 cup natural peanut butter
5 Tbsp. water, divided
1 Tbsp. lime juice, plus lime wedges for serving
1 Tbsp. tamari or soy sauce
2 tsp. honey
1/2 tsp. minced ginger
1 small clove garlic, grated
Pinch of crushed red pepper
4 heads baby bok choy (about 1 1/4 pounds total), halved lengthwise
1 Tbsp. peanut oil
1/4 tsp. kosher salt
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped salted peanuts
Preparation
1. Preheat grill to medium-high.
2. Whisk peanut butter, 3 Tbsp. water, lime juice, tamari (or soy sauce), honey, ginger, garlic and crushed red pepper in a small bowl until smooth. Set aside.
3. Place bok choy in an even layer in a microwave-safe 9-by-13-inch baking dish (or similar) and drizzle with the remaining 2 Tbsp. water. Cover with plastic wrap and microwave until tender-crisp and bright green, 4 to 6 minutes. Transfer the bok choy to a platter; brush the cut sides with oil and sprinkle with salt.Â
4. Grill the bok choy, cut-side down, until charred, about 1 minute. Flip and grill until charred on the other side, about 1 minute more. Return to the platter and drizzle with the reserved dressing. Top with cilantro and peanuts and serve with lime wedges.