15
Grilled Baby Bok Choy
This delicious dish p airs well with the Sus hi Rice Cakes on pa ge 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 sau ce
½ tablespoon brown s ugar
½ tablespoon fresh lime juice
1 teaspoon vegetable oil
Bok Choy:
8 to 12 ounces baby bok choy, cut in h alf vertically a nd rinsed well,
then cut Into 3 to 4 pieces v ertically (so th e core keeps the
bok choy together)
1. Prepare the marinade firs t by putting the jalapeño and ginge r into
the work bowl of the Cuisinart® Mini Pre p Food Processor. Pulse to
finely chop. Add ketchup, fish sauce, soy sau ce, brown sugar, lime
juice and oil and pulse so that all ingre dients are combined.
2. Pour marinade over bok choy and stir to mi x. 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 Med ium.
4. After the 10 minutes has elapsed, pl ace the bok choy on the Grill
cut side down. Grill 10 to 12 minutes per side, until Grill ma rks are
visible and bok choy is cooked through.
5. Pour any remaining marinade over G rilled bok choy and serve.
Nutritional Information per serving:
Calories 54 (26% from fat) • carb. 10g • p ro. 1g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 965 mg • 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 ric e
(cooked from about ¾ cups r ice), warm
¼ teaspoon sesame oil
½ teaspoon chopped ginger
1 green onion, finely chopped
1 teaspoon vegetab le oil
1. Preheat the Cuisinart® Compact Grill Centro, fi tted with the griddle
plate, to Medium.
2. Put the rice vinegar, sugar and sal t into a small saucepan. Heat just
until salt and sugar are dissolved. O nce dissolved, pour mixture
over warm rice and mix together well. Stir se same oil, ginger and
green onions into rice.
3. Divide rice evenly into 8 separa te mounds using a ¼-cup measuring
cup. With slightly dampened hands, f orm each into a flattened,
round disc.
4. Rub the vegetable oil evenly over the gr iddle plates. Place rice
cakes on the griddle and brown each side , about 8 to 10 minutes
per side.
5. Serve with Grilled bok choy (se e page 15) or serve alongside a soy
dipping sauce.
Nutritional Information per cake:
Calories 66 (2% from fat) • carb. 16g • pr o. 2g • fat 0g • s at. fat 0g
• chol. 0mg • sod. 146mg • calc. 1mg • fiber 0g