Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce from Vedge by Rich Landau and Kate Jacob
Bok choy has always been my definitive stir-fry vegetable. The juicy, white stems yield a satisfying crunch, and the leafy green tops offer a slightly sweet, nutty flavor. But because of these oppo...
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Ingredients
- 1 teaspoon rice wine vinegar
- 2 tablespoons canola oil
- 2 teaspoons tamari
- 1 pound baby bok choy, halved lengthwise
- 2 tablespoons Chinese mustard (see Tip)
- ¼ cup vegan mayo
- 1 teaspoon salt
- 2 tablespoons toasted sesame oil
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