Kinross Kitchen Recipe with Central Otago Wine Pairing: Char Grilled Bok Choi
CHAR GRILLED BOK CHOI
SERVES 4
ALLERGENS: SOY AND PEANUTS
DIETARIES: NGA/DF/VEGAN
WINE PAIRING
INGREDIENTS
6 Bok choi
Soy and Ginger Dressing
¾ cup soy sauce
1 ¼ Tbsp peanut butter
¾ tsp mirin
1 ½ tsp grated ginger root
1 ¼ Tbsp lemon juice and zest
2–3 garlic cloves
1 ¼ Tbsp tahini
1 ¼ Tbsp water
Peanut and Coconut Crunch
250g roasted and crushed peanuts
2 Tbsp toasted coconut chips
½ Tbsp chilli flakes
½ Tbsp crispy shallots
½ Tbsp lemon zest
½ Tbsp flaky salt
½ Tbsp black poppy seeds
METHOD
Soy and Ginger Dressing
Mix all together in the blender until you get
a smooth dressing.
Peanut and Coconut Crunch
Mix all together in a bowl.
Char grilled bok choi
Char grill six bok choi with the soy and
ginger dressing, then sprinkle the peanut
and coconut crunch to finish the dish off.
