Bok choy is one of my favourite vegetables because it’s so hearty yet light, very versatile, easy to prepare and so healthy. It is a peppery Chinese cabbage packed with vitamins, antioxidants and anti-inflammatory nutrients. This is a great dish for kids because what kid doesn’t love peanut butter? It is hearty enough for the meat-lovers not to miss a sizzling steak and the perfect dish if you are wanting to introduce subtle Asian flavours into your cooking repertoire. The green tea just adds a little extra flavour to the rice and enhances the peanut dressing without overpowering the dish. I love this as a main course but it can also be served with or without the rice as a side dish.

Yield: Serves 3-4

Ingredients:

• ¾ cup chunky peanut butter
• 1½ tbsp grated ginger
• 2 garlic cloves
• ¼ cup rice wine vinegar
• ¼ cup apple cider vinegar
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• ¼ lime juice
• pinch of cayenne
• 4 tbsp water
• 4 baby bok choy, cut in half lengthwise
• ½ tbsp olive oil
• 1 tsp salt for bok choy + 1 tsp salt for rice
• ½ tsp pepper
• 1 cup basmati rice
• 2 cups water
• 1 green tea packet
• ¼ tsp caraway seeds
• 1 tbsp butter
• 1 chopped scallion

Preparation:

In a pot, add the water and tea bag, bring to a boil. Remove tea bag and add rice, tsp of salt, caraway seeds and butter to the boiling green tea. Cook on low heat for 20 minutes or until all liquid is absorbed.

Blend the first 10 ingredients to make the ginger peanut dressing. Set aside while you grill the bok choy.

Drizzle the bok choy with olive oil and sprinkle on salt and pepper. Grill for 2-3 minutes on each side until nice grill marks start to form. Remove from grill, serve with green tea rice and pour the peanut sauce over everything. Finish with chopped scallions and enjoy!