If you can’t find bok choy, a mild-tasting Chinese cabbage, at the market, use Swiss chard or beet greens.
6 ears of corn
3 tablespoons vegetable or grapeseed oil, divided
1 tablespoon chopped, peeled fresh gingerroot
2 garlic cloves, chopped
6 cups thinly sliced bok choy (about 1 1/4 pounds)
1/2 teaspoon coarse salt
1/4 teaspoon white pepper
2 tablespoons oyster sauce
1 tablespoon chopped fresh basil
2 teaspoons sesame oil
1. Heat grill to medium-high.
2. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool. Slice corn kernels off cobs.
3. Heat remaining oil in a large sauté pan over medium-low heat. Add gingerroot and garlic and cook 1 minute. Increase heat to medium-high. Add bok choy, salt and pepper. Cook 4 minutes, stirring often. Add corn kernels and cook 1 minute. Remove from heat; add oyster sauce, basil and sesame oil. Serve hot or room temperature.
Serves 6
—Recipe by Sherry Ricci, Mendon, N.Y.
Nutritional facts per serving: 150 calories, 10g fat, 0mg cholesterol, 4g protein, 17g carbohydrates, 3g fiber, 420mg sodium
This recipe originally appeared as Grilled Corn and Bok Choy Salad on Relish.com.
