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15
Grilled Baby Bok Choy
This delicious dish pairs well with the Sushi Rice Cakes on page 15.
Serves 2 to 3
Marinade:
½ jalapeño, seeded
1 half-inch piece of ginger, peeled
3 tablespoons ketchup
1½ tablespoons fish sauce
½ tablespoon soy sauce
½ tablespoon brown sugar
½ tablespoon fresh lime juice
1 teaspoon vegetable oil
Bok Choy:
8 to 12 ounces baby bok choy, cut in half vertically and rinsed well,
then cut Into 3 to 4 pieces vertically (so the core keeps the
bok choy together)
1. Prepare the marinade first by putting the jalapeño and ginger into
the work bowl of the Cuisinart
®
Mini Prep Food Processor. Pulse to
finely chop. Add ketchup, fish sauce, soy sauce, brown sugar, lime
juice and oil and pulse so that all ingredients are combined.
2. Pour marinade over bok choy and stir to mix. Let bok choy marinate
for about 10 minutes.
3. While bok choy is marinating preheat the Cuisinart
®
Compact Grill
Centro, fitted with the Grill plate, to Medium.
4. After the 10 minutes has elapsed, place the bok choy on the Grill
cut side down. Grill 10 to 12 minutes per side, until Grill marks are
visible and bok choy is cooked through.
5. Pour any remaining marinade over Grilled bok choy and serve.
Nutritional Information per serving:
Calories 54 (26% from fat) • carb. 10g • pro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 965mg • calc. 76mg • fiber 1g
Sushi Rice Cakes
Makes 8 cakes
2 tablespoons rice vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
2 cups cooked sushi rice
(cooked from about ¾ cups rice), warm
¼ teaspoon sesame oil
½ teaspoon chopped ginger
1 green onion, finely chopped
1 teaspoon vegetable oil
1. Preheat the Cuisinart
®
Compact Grill Centro, fitted with the griddle
plate, to Medium.
2. Put the rice vinegar, sugar and salt into a small saucepan. Heat just
until salt and sugar are dissolved. Once dissolved, pour mixture
over warm rice and mix together well. Stir sesame oil, ginger and
green onions into rice.
3. Divide rice evenly into 8 separate mounds using a ¼-cup measuring
cup. With slightly dampened hands, form each into a flattened,
round disc.
4. Rub the vegetable oil evenly over the griddle plates. Place rice
cakes on the griddle and brown each side, about 8 to 10 minutes
per side.
5. Serve with Grilled bok choy (see page 15) or serve alongside a soy
dipping sauce.
Nutritional Information per cake:
Calories 66 (2% from fat) • carb. 16g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 146mg • calc. 1mg • fiber 0g