Bok Choy with Baby Potatoes in Barbecue Sauce:
Where I have been hibernating all these days, you wonder, trust me I don’t have a clue either. The fact is that I’ve been doing nothing special, no holiday, and no new hobby. All I can say is that LAZY is my word and I just could not fight the force of inertia that turned days into weeks in no time.
Hey, the good news is I am back. All these last few lot of days I’ve been too lazy as you already know, indeed lazy to click, write and share but not at all to move my spatula in the kitchen. I really can’t stay away from kitchen for that long. As a matter fact I even pulled myself to click a few pictures with all intentions of posting them but alas, they are still waiting to be written about. I shall try to write and share a few of them soon like the Jamie Oliver inspired Thai Yellow Chilli Pickle that’s setting in my refrigerator or a quick and healthy Vietnamese Wrap lunch I made myself. Up now, however, is a delicious recipe for healthy Bok Choy and tasty Potatoes in a homemade Asian style barbecue sauce. Who doesn’t love potatoes, that whether they fit in our hunt for non-fat or healthy food is another discussion. On a taste meter this recipe scores pretty high, baby potatoes in a quick grill with barbecue sauce and a quick stir fried Bok Choy, they are sure to make a hearty warming lunch for the winters, that one can feel is soon to come.
Ingredients (Serves 1):
- 2-3 bunches of Bok Choy
- A cup full of Baby Potatoes
- 1/4th cup white Wine
- 1 teaspoon Dark Soy sauce
- 1 teaspoon oil
- 2-3 cloves of crushed or chopped garlic
- Salt to taste
- 1 teaspoon roasted sesame seed, optional
For the Barbecue Sauce:
- 100 ml Rice Vinegar
- 30 ml white wine or maybe sake (that should make it more Asian I think)
- 2 teaspoon mustard powder
- 2 tablespoon dark brown sugar
- 1 teaspoon honey
- 1 tablespoon dark soy
- 3-4 garlic cloves, roughly crushed
- 1 teaspoon hot red chilli flakes
- 1 tablespoon tomato ketchup
The Barbecue Sauce:
- Dry roast garlic and hot chilli flakes in a sauce pan for just a minute on high flame.
- Add all the remaining ingredients to the pan and simmer till the sauce is reduced to a thick consistency.
The barbecue potato and Bok Choy sir fry:
- Half boil the baby potatoes; it took me just 7-8 minutes on high flame in a pressure cooker.
- Peel the skin and sprinkle a little salt and then arrange them in a flat baking tray and brush the entire barbecue sauce over the potatoes.
- Grill the potatoes on hot grill for ten minutes.
- In the meanwhile prepare the bok choy, clean each leaf carefully. Separate the stalk and leaves. Chop the stems further into small pieces. Also, roughly chop the leaves lengthwise if not using baby bok choy.
- When there is just 2-3 minutes left on the grilling time or it is already over start with stir frying the bok choy.
- Heat oil in a wok or a frying pan and add the crushed garlic and fry till just golden, then add chopped bok choy stems. Fry for another minute and add the bok choy leaves and toss for only a few seconds till it’s just blonde.
- Then add the entire white wine and cover and let it steam for just 40-50 seconds. Remove the lid, add soy sauce, toss and turn off the heat. Sprinkle a pinch of salt.
- Add the barbecued potatoes along with all the sauce to the wok and toss together. Sprinkle sesame seed and serve immediately.
Dos and Don’ts:
- Replace wine or sake with bourbon for a more authentic barbecue sauce.
- Do only half boil the potatoes before grilling to reduce the grilling time and making it easier to peel the skin off the baby potatoes.
- U may use regular potatoes, just cut into half or fours. You may chose to grill without boiling, increase the grilling time and temperature accordingly.
- Don’t fry the Bok Choy for too long, just a quick toss and steam will help retain a bit of crunch and colour in the vegetable.